In order to study the effect of the different pH value on the compounds with meat aroma generated in the Maillard reaction,thiamine,cysteine,ribose,xylose were taken to compose five different model systems,the reactants were dissolved in phosphate buffer(0.2 mol/L)at pH 4.5,5.0,5.5,6.0,6.5 or 7.0 and heated at 125℃ for 3 h.Dynamic headspace sampling in combination with gas chromatography-mass spectrometry(GC-MS)was used to analyse the amounts of 2-Methyl-3-furanthiol,bis(2-methyl-3-furyl)disulfide,2-Furfurylthiol,3-Mercapto-2-pentanone,nonanal and octanal.As a result,the model system contained thiamine and cysteine has the highest yields for 2-Methyl-3-furanthiol at pH=5.5,four model systems which contained pentose yield more 2-Furfurylthiol,the reaction between cysteine and ribose yield 2-Methyl-3-furanthiol in the pH≤5.5,All the five model systems were not detected in bis(2-methyl-3-furyl)disulfide and 3-Mercapto-2-pentanone,and only detected small amounts of octanal and nonanal.