Abstract: The physiochemical indices and results of sensory evaluation of beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis were compared using beef as major material. The results showed that the degree of hydrolysis, protein recovery and contents of total nitrogen, amino nitrogen, umami and sweet amino acids of fermentation product was higher than those of enzymolysis products. In addition, the results of sensory evaluation indicated that fermentation product possessed better aromas of sauce, meat and umami taste (p<0.05) . Compared with enzymatic hydrolysis, synergism fermentation could improve the quality of beef flavor potentiator, and it was with important commercial application.