Abstract: To study the changes of volatile flavor components and sensory characteristics of enzymatic hydrolysates of Sipunculus nudus before and after Maillard reaction with galactose,electronic nose in combination with head-space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry and descriptive sensory analysis were conducted to investigate changes in volatile compounds and sensory characteristics of Sipunculus nudus(SN),enzymatic hydrolysates of SN(SNH)and maillard reaction products(SNHG)prepared by reaction between SNH and galactose(130℃,60 min). Principal component analysis(PCA)and partial least squares regression(PLSR)methods were applied to explore the correlation between main volatile compounds of samples(SN,SNH and SNHG)and sensory characteristics. The results indicated that electronic nose data could differentiate the flavor characteristics among SN,SNH and SNHG. After SN was subjected to enzymatic hydrolysis and maillard reaction,the main volatile compounds of SNHG increased,especially aldehydes and pyrazines,which showed enhanced aroma,meat-like and caramel-like taste,reduced bitterness,and improved its sensory characteristics. PCA and PLSR results showed that the volatile flavor of SN positively correlated with decaldehyde,decanol,n-hexanol,1-nonyl alcohol,D-limonene,anethole,eucalyptol,and estragole,whereas SNH was less correlated with isopropyl myristate,2-dimethyl-5-isopropylpyrazine,naphthalene,1,2,3,4-tetramethylbenzene,2,5-dimethylpyrazine,benzaldehyde,2-Pentylfuran and 2,4-di-tert-butylphenol. The aroma,meat-like and caramel-like flavor of SNHG positively correlated with aldehydes(3-methylbutyraldehyde,2-methylbutyraldehyde,nonaldehyde,phenylacetaldehyde),pyrazines(trimethylpyrazine,pyrazine),3-phenyl furan,2-pentyl furan,2,4-dibutyl phenol,benzothiazole and styrene. The results provided a theoretical reference for the improvement of volatile flavor of SNH by Maillard reaction with galactose.