The wheat gluten enzymatic hydrolysis was separated by membrane ultrafiltration into five fractions with different molecular weight as follows:more than 10 ku(M1),5k-10 ku(M2),3k-5 ku(M3),1k-3 ku(M4),less than 1 ku(M5).And the influence of five components of the Wheat Gluten Enzymatic Hydrolysis on the flavor of Maillard reaction products was investigated.The results showed that aldehydes were the main compounds contained in the Maillard reaction products(MRPs) from wheat gluten.And there were more varieties of senior aldehyde in high molecular weight than that in low molecular weight.Pyrazines were formed by free amino acids and oligopeptides reacted in the Maillard reaction.Compared with other components,in the MRPs of peptides between 3k and 5 ku(M3) had a better umami taste and mellow feeling due to its higher contents of amino acids with umami taste and lower contents of amino acids with bitter taste.