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The role of the Maillard reaction meat flavor Abstract： It were reviewed that Maillard reaction theory,the formation mechanism of meat flavor,the application and the effect factors of Maillard reaction in meat flavor,in order to introduce Maillard reaction use in meat flavor industry. Key words:：Maillard reaction ; meat flavor ; flavor Maillard reaction flavor production overseas research, few domestic research applications, the technology is very good meat flavor and tobacco flavor.The formation of flavor with realistic effects of natural meat flavor, with the deployment of technology unparalleled. Maillard reaction in the field of flavors to break the traditional Flavorings and Production areas, is a new flavor and fragrance production and application of technology, it is worth vigorously research and extension, especially in the condiment industry. 1.Maillard Reaction Mechanism 1912 French chemist Maillard found that glycine and glucose are mixed and heated to form a brown substance.Later it was found that the type of reaction not only affects the color of the food, but also have an important role in its flavor, and this reaction is called non-enzymatic browning reaction(non-enzimic browning)［1］. In 1953, Hodge Maillard reaction mechanism proposed system explained, can be roughly divided into three stages[2］. Primary Maillard reaction stage 　Elementary Maillard reaction include the condensation of carbonyl reducing sugar with the free amino group of an amino acid or protein between.Condensates rapidly losing a molecule of water into a Schiff base,Then by cyclized to form the corresponding substituted N-glycosylated amine,Then (Amadori) molecule through the Amadori rearrangement into 1 - amino-1 - deoxy-2 - ketose, this step includes the transformation by the aldose to ketose derivative. Elementary Maillard reaction does not cause browning, wherein the key step is an Amadori rearrangement to Amadori rearrangement product (Amadori rearrangement pr