Abstract: This article studied the synthesis of meat flavor aroma of detoxified peanut dregs hydrolysate together with other precursors through Maillard reaction,and the results showed that the detoxified hydrolysate could synthesize ideal meat flavor aroma in pH5～ 5.5， 115℃ ,60minutes in the presence of vitamine B 1,L－ cystein,glucose and so on.In the optimum conditions,the meat flavor aroma product could be diluted as much as 500 times.

Key words: Peanut dregs Millard reaction Meat flavor aroma