The effect of L-ascorbic acid(Vc) on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated by colormetric measurement,sensory evaluation,molecular weight distribution and GC-MS analysis.The effective addition of Vc for inhibiting color formation was 0.20%(w/w).Carmel-like aroma of Maillard reaction products(MRPs) derived from soybean peptide with Vc(PXCV) was significantly higher than control(PXC),and mouthfulness was not significant.Low molecular weight(<500 μ) was 76.21% and 78.03%,respectively,in PXC and PXCV from the result of molecular weight distribution determined by HPLC.The result by SPME-GC-MS showed that 2-methyl-furanthiol was suppressed,which greatly attributed to meaty aroma.Content of 2-methyl-furanthiol in PXC was 10.1872 μg/g,but it was not detected in PXCV.Pyrazines which contributed to roasted,toasted and burnt notes,were significantly increased by addition of Vc from 1.3715 μg/g to 7.8560 μg/g.It means Vc can be helpful to produce light-colored and carmel-like flavor enchancer Maillard peptides.