Abstract: Beef paste flavoring were manufactured from minced beef bone, by high pressure extraction followed by enzyme hydrolysis,after which fermentation processes were introduced to expect a better flavor, and Maillard reaction. Beef paste flavoring were divided into to 5 groups in terms of fermentation processes:control group,without any starter culture; WBL-45 group,inoculated with WBL-45 mixed starter culture (Staphylococcus aureus + Staphylococcus xylose + Lactobacillus sake); WBX-43(Staphylococcus aureus + Staphylococcus xylose); BOM-13(Lactobacillus sake); THM-17 (Staphylococcus xylose + Pentose phosphate). After 30℃ fermentation for 12 h, Maillard reactions led to the final beef flavoring. Sensory evaluation combined with electronic nose and electronic tongue were used to analyze the volatile odor and taste components.The results showed that fermented samples had quite different and better odor and taste component patterns, compared to the control sample.According to the comprehensive analysis results of four beef flavorings were treated with different strains,beef flavoring manufactured with THM-17 was the best among all the samples, with the most different smell and taste patterns from the control samples(maximum p<0.05).The results proved that microbial fermentation has the ability to enhance odor and taste of beef flavoring,which provide a new idea for the industrialized production of seasoning.