The production process of Maillard reactants in cheese protease hydrolysate and the flavor changes were studied.Browning degree and sen-sory evaluation method of fuzzy mathematics were used to make sure the optimum process.The overall flavor characteristics of the optimal product were evaluated by gas chromatography-mass spectrometry.Under the conditions of 6.25％of reducing sugar,101 ℃ and 59 min,the Maillard reaction prod-ucts were prepared with pleasant taste and chocolate sugar flavor.Peptide below 150 u was significantly decreased after Maillard reaction,that means peptides below 150 u may be the main raw materials of Maillard reaction.The main volatile substances in cheese hydrolysate were acetophenone,de-canoic acid,hexanoic acid,and acetoin.And they were 2,5-dimethylpyrazine,2-heptanone,and 2-nonone in the Maillard reaction product.
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