Abstract:Lanmaoa asiatica enzymatic hydrolysate has a characteristic flavor that is not prominent and an unpleasant bitter and astringent taste.In this study，enhancing the characteristic flavor and reducing the undesirable taste of L.asiatica was accomplished by the exogenous addition of fructose and L-glutamic acid via the Maillard reaction.The reaction parameters were screened with the browning degree A420 nm and the content of low molecular weight aroma intermediates A280 nm.Subsequently，the reaction conditions were optimized by response surface methodology.The optimized Maillard reaction conditions comprised 10.00% added fructose，1.50% added L-glutamic acid，80 min reaction time，reaction temperature of 120 ℃，and initial pH8.0.After the Maillard reaction，the total amount of amino acids was 20.29 mg/g，with an increased content of umami amino acids and decreased content of other flavor amino acids，such as those contributing to bitterness.The umami amino acid glutamic acid displayed a taste activity value of 50.90 and was the primary source of umami.The findings indicate that the Maillard reaction can increase umami taste，reduce bitterness and astringency，and could improve the flavor of the enzymatic hydrolysate of L.asiatica.