The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and $175^{circ}C$ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2-cthylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methly-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as a major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2.5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ehylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up th heating conditions of $150^{circ}C$ for 10 or 20 min or $175^{circ}C$ for 10 min, and decreased dramatically with heating above those conditions. Color parameter $L^*$ decreased with increasing heating conition, resulting in dark brown color in final products. Changes of redness parameter $a^*$ and yellowness $b^*$ showed similar to those of the contents of 9 compounds mentioned as above.