Abstract: The barbecue shrimp flavoring essence was prepared by Maillard reaction using enzymatic hydrolysate of low-value sea shrimp as raw materials.Effect of adding amount of reducing sugar and amimo acid, pH, heating time and temperature on sensory flavor of shrimp flavoring essence was studied.The flavor of shrimp hydrolysate products and barbecue shrimp flavoring essence was analyzed by GC-MS and electronic nose.Experimental results showed when maillard reaction conditions were reducing sugar (xylose:glucose=1:4) of 6%, amino acid (alanin:arginine=1:2) of 2%, pH8.0, temperature 115℃, and time 20min, shrimp flavoring essence was clarify and transparency, exhibiting strong shrimp and barbecue flavor.Electronic nose analysis illustrated that the flavor profiles of shrimp hydrolyzed products was significantly different from that of barbecue shrimp flavoring essence.The analysis of GC-MS showed that compared with shrimp hydrolysate products, the contents of amines, hydrocarbons, esters and acids in shrimp flavoring essence decreased, on the contrary, the contents of aldehydes and pyrroles significantly increased.At the same time, ethers, pyrazines, furans, thiazoles, miazines and other aroma compounds were produced, which gave a significant contribution to aroma of shrimp flavoring essence.