Abstract:With the total amount of free amino acids as an index，the enzymatic hydrolysis effect of different proteases on Morchella spp.was studied，and the optimal protease was screened for the enzymatic hydrolysis process of Morchella spp.for increasing umami.The single factor experiment and L9（34）orthogonal experiment were carried out to optimize the optimal hydrolysis process of the protease.On this basis，an amino acid analyzer and gas chromatography-mass spectrometry（GC-MS）were used to analyze and evaluate the amino acid composition and volatile flavor substances of Morchella spp.before and after enzymatic hydrolysis.The results showed that the total amount of free amino acids was significantly higher after enzymatic hydrolysis with neutral protease than that in other treatment groups，which could maintain rich umami and taste.Therefore，neutral protease was selected for enzymatic hydrolysis of Morchella spp..The optimum conditions for neutral protease hydrolysis were a pH value of 6.5，temperature of 45 ℃，neutral protease dosage of 0.20%，and enzymatic hydrolysis time of 2.5 h.Compared with the sample without enzymatic hydrolysis，the concentrations of umami amino acids，sweet amino acids，and bitter amino acids in the hydrolysate（total amount of free amino acids of 220.54 mg/g）were increased under these conditions.Additionally，the relative content of volatile flavor substances such as alcohols，ketones，and aldehydes was enhanced，which could be used as the base material for processing Morchella spp.seasoning.