Abstract: The thermogravimetric characteristics of glucose, L-lysine and their mixture were determined by thermogravimetry. The pyrolytic products of glucose and L-lysine mixture at 5 temperature ranges were analyzed by the combination of thermogravimetry, solid phase microextraction and gas chromatography-mass spectrometry(TG-SPME-GC-MS). The effects of the proportion of glucose to L-lysine, and air flow on the yields of 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine were invesitigated as well. The results showed that:1) The activation energy of reaction of glucose/L-lysine model system was far lower than that of degradation on their own.There was an endothermic process at the early reaction stage. In the temperature range of 135 to 245℃ weight loss started, the mixture lost about 40% of its weight. 2) 39 compounds were identified in pyrolytic products of the model system. Ketones and furfurals were the main products at 100 to 250℃. From 250 to 350℃, pyrazine,pyridine, pyrrole, oxazole, imidazole and other nitrogenous heterocyclic compounds were detected. And the important flavor compounds were produced started from 150℃. 3) The yields of 2-ethyl-3,5-dimethylpyrazine and 3,5-diethyl-2-methylpyrazine culminated at air velocity of 200 ml/min and the mass ratio of glucose to L-lysine of 1:1.