Abstract: Five beef process flavours (BPFs) were prepared from enzymatically hydrolysed beef of five different degree of hydrolysis (DH) , respectively.Descriptive sensory analysis and gas chromatography/mass spectrometry-olfactometry (GC/MS-O) analysis were conducted to investigate changes in aroma characteristics of BPFs.Results showed that BPFs by the adding of beef base with DH 29.13% was strongest in beefy, meaty and simulate characteristics compared with others.GC-O analysis indicated that beef base with DH 29.13% gived the development of a wider range of odour-active compounds compared with other beef base, while sample without beef base seemed to miss most of them.Correlation analysis of odour-active compounds, sensory attributes and molecular weight (MW) of peptides through Partial Least Squares Regression (PLSR) further explained that beef base with DH of 29.13% was a desirable precursor for imparting aroma characteristics of beef process flavour.