In this paper,we investigated the influence of reaction temperature and reactant ratios on the formation of several caramel-like aroma compounds( 2-acetylfuran,DDF,HDMF and 5-hydroxymaltol) in a solid state Maillard reaction model of glucose and fructose with proline,the formation mechanism of these compounds was also evaluated.Temperature and reactant ratios had no obvious effects on 2-acetylfuran,and the influence of temperature on DDF formation was reducing sugar dependent.The influence rules of temperature on HDMF and 5-hydroxymaltol was basically the same and their formation efficiency was the highest in 300 ℃.Reactant ratio of reducing sugar to proline impacted similarly on DDF,HDMF and 5-hydroxymaltol.Their formation amounts were lower when reducing sugar proline ratio was lower than 1∶1.Their fomation was remarkably improved when reducing sugar proline ratio was higher than 1∶1 and the maximun were obtained with a molar ratio at 2∶1.Furthermore,we investigated the generation mechanism of these compounds and evaluated the impacts of temperature and reactant ratio on the reaction pathways.