A new combination system of thermogravimetry-solid phase microextraction/gas chromatography-mass spectrometry(TG-SPME／GC-MS) was applied for analysis of the thermal properties of the glucose/asparagine model system nonaqueous phase Maillard reaction.46 main pyrolysis evolved products were identified and the dynamic changes of relative content of these products were monitored.The heating rate and air flow was set at 10 ℃/min and 400 mL/min,respectively.The evolved components were extracted with solid phase microextraction in the temperature range of 50-400 ℃.A continuous sampling method was adopted at different temperature section according to the results of TG/DTA.There were 5 temperature zones in whole reaction process.Additionally,the extract was separated and analyzed by GC-MS.The results showed that the whole thermo decomposition procedure of glucose/asparagine could be divided into four stages.A lot of volatile flavor compounds produced in these stages.The reaction was an endothermonic process.The thermolysis activation energy of glucose and asparagine,respectively，was higher than that of their mixed counter parts.There were 43 chromatographic peaks to be detected.Category and quantity of Maillard reaction product changed following the rise of temperature.In the low temperature section,long chain alkane,ketone and furfural were found.In the high temperature section,pyridine,pyrrole,imidazole and other heterocyclic compounds which contain N atom were detected.Adding vitamin C and ferulaic acid is an effective method to reduce acrylamide in glucose / asparagine model system nonaqueous phase Maillard reaction,and vitamin C on inhibition of acrylamide formation is more efficient than feruliac acid.