Abstract: In this study, natural chicken flavor seasoning was prepared by Maillard reaction using chicken bone paste enzymatic hydrolysate and other precursors. Orthogonal test design was applied to obtain the optimal reacting conditions. The results showed that, after heating the mixture of basic components, 0.2% alanine, 0.6% DL-methionine, 0.2% cysteine hydrochloride, 0.4% L-cysteine, 7% glucose and 7% saccharose for 120 min under 100℃,a natural chicken flavor seasoning possessing good taste was obtained．

Key words: chicken bone paste, Maillard reaction, chicken flavor seasoning