The effect of rutin on color and flavor of Maillard reaction products of soybean peptide was investigated.The effective addition of rutin for inhibiting color formation was 0.15%(w/w).Carmel-like aroma of Maillard reaction products(MRPs) derived from soybean peptide with rutin(PXCR) was significantly higher,and meaty aroma was weaker than control(PXC).Low molecular weight(<500 u) was 76.21% and 76.86%,respectively,in PXC and PXCR from the result of molecular weight distribution determined by HPLC.The result showed that kinds of volatile compounds by SPME-GC-MS were decreased from 65 to 47 after adding rutin.The content of sulfur compounds,such as 2-methyl-furanthiol,which greatly attributed to meaty aroma,was decreased from 10.1872μg/g to 6.118 0 μg/g,indicating that rutin can be helpful to produce light-colored and carmel-like flavor enchancer Maillard peptides.