Abstract:Flavor peptides were prepared by hydrolyzing crimson snapper frames using a neutral protease，an alkaline protease，papain and a flavor protease.Each hydrolysate was evaluated by amino acid composition analysis，sensory evaluation and an electronic tongue.The flavor-protease hydrolysis degree was 29.14%，with a hydrolysate polypeptide content of 4.27 g/100 g of hydrolysate.Amino acid composition analysis showed that the flavor-protease hydrolysate had the highest total amino acid content and the lowest proportion of bitter amino acids.The sensory evaluation indicated that the flavor-protease hydrolysate had a higher taste and a lower bitterness score，while the sensory evaluation found the overall taste to be delicious and rich.The electronic tongue experiment assessed the umami taste of the enzymatic hydrolysates of neutral protease and flavor protease to be the most similar to that of the umami reference solution.Therefore，flavor protease is the most suitable enzyme for preparing flavor peptides of crimson snapper frames.