中文摘要：

目的：对影响牡蛎酶解产物与还原糖美拉德反应产物（Maillard reaction products of oyster enzymatic hydrolysates and reducing sugar,MRPs-OEH）风味的因素进行优化,得出最佳的美拉德反应条件,并对其风味进行评价.方法：以感官评分为指标,通过Box-Behnken响应面法优化牡蛎酶解产物与还原糖的美拉德反应条件,根据单因素试验结果,采用响应面分析法确定最优工艺参数,采用电子鼻和气相色谱-质谱联用技术对新鲜牡蛎（fresh oyster,FO）、牡蛎酶解产物（oyster enzymatic hydrolysates,OEH）和最优工艺条件下制备的牡蛎美拉德反应产物（optimal Maillard reaction products of oyster enzymatic hydrolysates and reducing sugar,OMRPs-OEH）的风味物质进行比较分析.结果：牡蛎酶解产物与还原糖美拉德反应的最适条件为反应时间29.43 min、反应温度114.62℃、反应初始pH 6.97、OEH与还原糖（木糖-葡萄糖质量比2∶1）质量比1∶1,在此条件下MRPs-OEH的综合感官评分为20.88,和预测值20.25比,相对误差约为3.08％.进一步用气相色谱-质谱联用技术对FO、OEH和OMRPs-OEH的风味物质进行分析,分别检出30、36种和45种风味化合物.OEH中的主要挥发性成分如癸醛、壬醛、正辛醛、（Z）-2-癸烯醛等,使牡蛎酶解液呈现出腥味、哈喇味和油脂味,经过美拉德反应后,主要挥发性成分变成二甲基三硫醚、二甲基二硫醚、（Z）-4-庚烯醛等,它们综合体现了OMRPs-OEH的贝香味、肉香味和海鲜味,同时产生了一些吡嗪类物质,赋予了其一些坚果-肉香味.结论：美拉德反应不仅改善了牡蛎酶解产物的风味,也为新型牡蛎调味品的开发提供了依据,具有极大的经济和社会价值.

英文摘要：

Objective： To optimize the Maillard reaction conditions for oyster enzymatic hydrolysates and reducing sugar based on sensory evaluation of Maillard reaction products （MRPs）. Methods： The optimization was carried out using response surface methodology based on Box-Behnken experimental design. Electronic nose and gas chromatography-mass spectrometry were employed to analyze the volatile flavor compounds of fresh oyster （FO）, oyster enzymatic hydrolysates （OEH）, optimal Maillard reaction products from oyster enzymatic hydrolysates and reducing sugar （OMRPs-OEH）. Results： The optimal reaction conditions were found as follows： extraction time, 29.43 rain; temperature, 114.62 ~C; pH, 6.97; and ratio of enzymatic hydrolysates to reducing sugar （glucose：xylose = 1：2）, 1：1. Under these conditions, the experimental value of sensory evaluation score was 20.88, compared to the predicted value of 20.25. The relative error between the experimental and predicted values was 3.08%. A total of 30, 36 and 45 components were identified from FO, OEH and OMRPs-OEH by GC-MS, respectively. The main volatile compounds of OEH were oetanal, nonanal, decanal and （Z）-2-decenal, which were responsible for the unpleasant smells such as fishy, rancid, and oily. After the Maillard reaction, dimethyl disulfide, trimethyl disulfide and （Z）-4-heptenal became the main volatile compounds, which contributed to the shellfish, meat and seafood flavors. Meanwhile, pyrazine substances were formed, which were responsible for some nuts-meat flavors. Conclusions： The Maillard reaction not only can improve fishy odor of OEH, but also can develop a new oyster flavoring agent, which has highly economic and social value.