Abstract:Tilapia enzymatic hydrolysate has rich nutritional value，but it has certain fishy smell.In order to improve the added value of tilapia，yeast fermentation deodorization process was used to improve its flavor，which might provide more possibilities for deep processing of aquatic products.In this study，the fishy smell value and DPPH radical scavenging rate were used as evaluation indexes，and the fermentation deodorization process was optimized through orthogonal experiments.The optimal conditions were as follows：the addition amount of yeast was 7 g/L，fermentation time was 1.5 h，and fermentation temperature was 30℃.The gas chromatograph-mass spectrometer（GC-MS）was used to explore the volatile flavor components of the tilapia enzymatic hydrolysate before and after fermentation deodorization.GC-MS results showed that the volatile substances in the tilapia enzymatic hydrolysate mainly included aldehydes，alcohols，ketones and nitrogenous compounds.After the fermentation deodorization，the types and contents of the main volatile flavor substances such as aldehydes and ketones decreased，while the content of alcohol substances increased.The volatile components of tilapia hydrolysate were complex，which could be reduced to a certain extent after yeast fermentation deodorization，and at the same time with little influence on its biological activity.