The effect of NaCl on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated. The effective addition of NaCl for inhibiting color formation was 4. 00%( w /w). Low molecular weight( < 500 Da) of MRPs determined by HPLC was majority( molecular weight less than 500 Da for PXC and PXCN was 61. 15 %,59. 73 %,respectively). SPME-GC-MS showed that the volatile compounds in PXCN were decreased. For example,content of furan in PXCN was 11. 47 μg /g( PXC 12. 87 μg /g),content of sulfur-containing components was 6. 80 μg /g( PXC 7. 35 μg /g),content of alcohols,acids and esters of PXCN was lower than that of PXC. The result also showed that NaCl can inhibit the volatile compounds formation to some extent. Carmel-like aroma and salty of PXCN measured by sensory evaluation was stronger than that of PXC. Therefore PXCN can be used to produce light-colored and salty flavor enhancer in Maillard peptides.