Crayfish shells were used as raw materials to prepare the enzymatic hydrolysate flavor base.The comprehensive score was calculated by fuzzy mathematics method and used as the evaluation index.Based on single factor experiments,the Maillard reaction conditions of crayfish shell enzymatic hydroly-sate were optimized by orthogonal experiment,and its flavor components were analyzed.The results showed that the optimal reaction conditions were addition of xylose 3.0％(based on the mass of crayfish shell enzymatic hydrolysate),initial pH 7.0,reaction temperature 100 ℃,and reaction time 60 min.Under these conditions,the comprehensive score of crayfish shell enzymatic hydrolysate was 81.9.The analysis of flavor components showed that the content of aromatic,aldehyde and quinone compounds in-creased in the enzymatic hydrolysate after the Maillard reaction,and meantime the content of umami ami-no acids,flavor nucleotides,organic acids,and inorganic salt ions increased.
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