Abstract: Abalone cooking liquor, Maillard reaction product with special flavor, was obtained through Maillard reaction. On the basis of single factor experiments， response surface method was used to optimize Maillard reaction process， and the mathematical model among temperature， time， sugar concentration and the degree of browning， intermediate， free amino acid content， was established. The technological conditions were optimized by the quadratic regression model， which were temperature 115 ℃， time 84 min， sugar concentration （glucose∶xylose=2∶3） 5%. In such conditions， the reaction liquid was red brown with strong toasty， and the indexes of Maillard reaction were measured as D420=0.552， D294=0.653， and free amino acid content was 3.93 mg·mL-1.

Key words: abalone cooking liquor, Maillard reaction, response surface method