Abstract: Protein hydrolysates obtained from enzymatic hydrolysis of soybean protein were fractionated with ultrafiltration membranes to obtain five soybean peptides with various percentage of 1000⁵000u, subsequently named SP1, SP2, SP3, SP4 and SP5. Maillard reaction products (MRPs) were prepared from aqueous SP1/SP2/ SP3/SP4/SP5-xylose model systems by heating at 120℃ for 120min. Results of the application indicated that the five MRPs from soybean peptides significantly enhanced the flavor characteristics in chicken soup, including umami, moulthfullness and community, but no obvious improvement of aroma was observed. It might suggest that SP4 and SP5 were desirable substrates for preparing the MRPs with high quality flavorings or flavor base, however, SP2 and SP3 could be more suitable precursors for the large-scale production of Maillard peptides for potential application in the development of flavor enhancers.