Abstract: The optimum preparation conditions of brewer yeast spent extract flavor were studied in this paper.These conditions include reducing sugar,methionine,VB1,VC,pH,temperature and Maillard reaction time.The results showed that the flavour of brewer yeast spent extract can be enhanced by Maillard reaction.The optimum Maillard reaction conditions are obtained by single factor and orthogonal test,as:50% consistence of yeast extract,1.5% ribose,1.5% xylose,1% cysteine, 1%methonine,0.5% VB1,0.5% VC,pH7.5,temperature 105℃and reaction 2 hours.The flavour of brewer yeast extract has been enhanced after Maillard reaction and can be widely applied to food industry.

Key words: brewer yeast extract, Maillard reaction, flavour