Abstract: The seafood flavour was prepared by enzymatic skin and bone of Spanish mackerel. The enzymolysis and Maillard reaction conditions were optimized by single factor and orthogonal test with degree of free amino acid nitrogen content and sensory evaluation score as the indicators, respectively. The results show that the optimum enzymolysis took place at the ratio of solid and liquid 1∶4, 1.6 g/100 g compound protease (FHY-G-Ⅷ) for 4.5 h at 50 ℃ and pH 7.0, and then the free amino acid content of enzymatic hydrolysis was the highest with 4.8% in 100 g skin and bone. The best Maillard reaction conditions were determined as reducing sugar dosage 4% (xylose∶glucose=1∶1), amino acid dosage 3%(glycine∶glutamate=1∶2), pH 8.0, 110 ℃ and 50 min. And finally the obtained solution was reddish-brown with a strong fish and sauce flavor, without fishy odor, and the free amino nitrogen content was 0.42 kg/100 L.

Key words: spanish mackerel, enzymolysis, Maillard reaction, flavour