Abstract: In order to develop a new food flavor,maple leaves after enzymatic hydrolysis was used as material for Maillard reaction under different temperature. Then,the volatile components in the Maillard reaction samples were analyzed by GC-MS,and the principal component analysis was carried out. The results showed that:Maple leaf maple leaf enzymatic hydrolysate and maple maple leaf water extract after Maillard reaction increased the number and content of volatile substances. GC-MS analysis showed that the kind of volatile aroma components were found in the product of Maillard reaction at 90 ℃ was the most(67 kinds),and the total volatile aroma compounds content was also the most(235.9 μg/g). According to the principal component analysis,the Maillard reaction samples at 90,100,and 110 ℃ were far away from each other,indicating that the differences of their main components were large. The sample from Maillard reaction at 90 ℃ had the most volatile compounds distribution,it was considered that 3,4-dimethyl-3-cyclohexen-1-carboxaldehyde,6,10,14-trimethyl-5,9,13-pentadecatrien-2-one,.gamma.-terpinene,n-hexadecanoic acid,eugenol,(1s)-2,6,6-trimethylbicyclo3.1.1hept-2-ene,(-)-myrtenol,dodecanoic acid,trimethylsilyl ester,phenol,2,2'methylene bis-(4-methyl-6-tert-butylphenol)and methylheptene ketone,were the main characteristic compounds of the volatile components of maple. Combined with the above results,it could be considered that the sample obtained from Maillard reaction at 90 ℃ would have the best flavor and sense quality.