Abstract: This study aimed to optimize the enzymatic hydrolysis of Decapterus maruadsi muscle to produce base seasoning with improved taste and flavor. Optimization of hydrolysis conditions was done using combination of one-factor-a-time method and response surface methodology. The taste and aroma profiles of protein hydrolysates were evaluated using an electronic nose, an electronic nose and a sensory panel, and the amino acid composition and the content of disodium 5’-ribonucleotide, a?taste-active?compound were determined. A solid-to-solvent ratio of 1:2 (g/mL), an enzyme dosage of 8 000 U/g, a temperature of 60 ℃ and a hydrolysis time of 6.4 h were found to be the optimal conditions to obtain a higher degree of hydrolysis of 27.52% using papain. The protein hydrolysate prepared using the optimized conditions had a good flavor, with essential amino acids and umami plus sweet amino acids accounting for 57.93% and 20.68% of the total amino acids, respectively, and its disodium 5’-ribonucleotide content was 3.47%, suggesting good nutritional value and quality. The hydrolysate possessed a unique flavor of Decapterus maruadsi. Hopefully, this study will provide theoretical foundation for further development of Decapterus maruadsi into high value products.

Key words: Decapterus maruadsi, electronic nose, electronic tongue, hydrolysis, amino acid and disodium 5’-ribonucleotide