Abstract: The model Maillard reaction products derived from the D-glucose and L-alanine (M RPGA)were prepared under different reaction conditions (reaction time and molar ratio of reactants). The effects of reaction condition on the properties of MRPGA(color intensity and organoleptic evaluation of the treated cigarettes)were investigated. The cigarettes treated with M RPGA, prepared by reacting equimolar amounts of D-glucose and Lalanine at pH=7 100℃ for 6h, were found to be significantly better than the control cigarettes by the panel. Moreover when the low-class cut tobacco that was pretreated by papain for 4h was added to and reacted with the foregoing Maillard reaction model, it was observed that the new browning reaction product had a better sensory evaluation than the M RPGA. The ether-soluble compounds of the reaction product were further analyzed by gas chromatography and mass spectrometry.The analytical results show ed that the major identified components were pryrazine compounds, which gave a characteristic burnt-sugar note and coconut, cocoa odor.