Abstract: The casein was hydrolyzed by using enzymes,trypsin and papain. Th e hydrolysates were reacted with glucose to form flavoring materials. The hydrolys is of casein was systematically studied through orthogonal test design. The eff e cts of some factors to hydrolysis efficiency was studied. It was found that th e optimum conditions were: temperature 50℃,resolve time 24h ,pH 8.0, and the r at io of enzyme to substrate 0.5%～1.0%. The nonenzymatic browning flavor had t h e smell of roasted potato. The product could be applied in tobacco and food to enhance their aroma quality and strength.

Key words: casein, enzymatic hydrolysis, maillard reaction