Abstract:The response surface method was used to optimize the preparation process of Maillard reacted pep?tides from Hypsizygus marmoreus peptides.The effects of Maillard reaction on the flavor characteristics of H.marmoreus peptides were evaluated based on the browning degree，molecular weight distribution of products，sensory quality score，and electronic tongue values.The results showed that the optimum preparation condi?tions of Maillard reacted peptides were as follows：reaction with glucose：D?xylose at a mass ratio of 4∶1 and 110 ℃for 56 min.Compared with H.marmoreus peptides，the prepared Maillard reacted peptides had a strong salty taste accompanied by umami，good overall acceptance，and increased absorbance values at 294 nm and 420 nm.The components with the molecular weights of 180-500 Da may be the main active peptides of the Maillard reaction.The results of ultrafiltration showed that the Maillard peptides with salty and umami tastes mainly had the molecular weights below 500 Da.The results proved that the Maillard reaction can improve the salty and umami tastes of the peptides from H.marmoreus and enrich the flavors，providing a theoretical basis for expanding the research and application of edible mushroom in flavoring that can replace sodium salt.