Abstract: Based upon the basic principle of Mallard reaction and by orthogonal experiments, optimal process conditions forsynthesizing soy flavors from complex amino acids combined with reducing sugar were obtained as follows: under microwaveirradiation, mole ratio of the complex amino acids to compound reducing sugar was (4～5.5):1; reaction temperature 90～110℃(stage warm-up temperature), reaction time 15～25min and reaction pH 3.1～4.2. The results of application experimentsshowed that the soy sauce was improved with the flavors of Maillard reaction. The targets of various qualities of the soy flavorswere accorded with the request of GB2760-1996, GB18186-2000.

Key words: reacted flavor, soy flavors, preparation, Maillard reaction