Abstract: The change of volatile components of hydrolysates of freshwater mussel meat (FMM) before and after Maillard reaction had been mainly researched. Volatile components in hydrolysates and MRPs were analyzed by gas chromatography-mass spectrometry (GC-MS) to explore the effect of Maillard reaction processing on flavor compounds. A total of 50 kinds of volatile compounds in two samples were identified by their mass spectra with NIST2005 and Willey 7 database. Among these compounds, most of them were alcohols, aldehydes, kotones, and sulfuric compounds. The cooperation of these compounds provides a specific flavor of hydrolysates and MRPs. Kotones were the major components in hydrolysate, whereas, aldehydes were the major components in MRPs. Meanwhile, hydrocarbon exhibited lower contents in two samples, and the contents of them in two samples were 2.21% and 0.58%, respectively. Therefore, Maillard reaction could improve the flavor of hydrolysates of FMM and the prepared MRPs have promising application potential.