Abstract: In order to develop new cigarette flavors based on Heyns compounds, a Maillard reaction intermediate, 2-L-threonine-2-deoxy-D-glucose (Thr-Glu), was synthesized from D-fructose (Fru) and L-threonine (Thr). The structure of the target product was characterized by IR, ¹H NMR, ¹³C NMR and HRMS spectra. The thermal stability of the product was investigated by thermogravimetry-differential thermal analysis (TG-DTA) and online pyrolysis gas chromatography-mass spectroscopy (Py-GC/MS). The antioxidant activity of the product was tested with DPPH free radical scavenging assay and reducing capacity assay. The results showed that:1)The synthesized product was the target compound (Thr-Glu) with 99% purity, and the yield of 69.7%. 2)The initial pyrolysis temperature of Thr-Glu was 118.65℃, its total thermal mass loss reached about 80% up to 500℃. The number of pyrolytic products of Thr-Glu increased with the rise of temperature, and the major pyrolytic products were heterocyclic hydrocarbons, aldehydes, carboxylic acids, and ketones. Thr-Glu featured burnt-sweet, toasted, nutty, sweet, floral and creamy aroma. 3) Thr-Glu had a strong DPPH scavenging activity and reducing capacity, and was a potential antioxidant.