Abstract: Objective:To study the effects of L-proline and L-phenylalanine on the roast flavor of the maillard reaction product when the enzymatic hydrolysates of pig and sheep ossein were used as basic materials. Methods:L-proline and L-phenylalanine were added to the formula of Maillard reaction. The volatile components of products were analyzed by SPME-GC-MS, using pyrazine compounds as the main roast flavor compounds, and the effects of two kinds of amino acids on the roast flavor of the products were studied. Results:When only L-proline was added, the roast flavor increased significantly. However, adding both L-proline and L-phenylalanine produced adverse effect to the increase of roast flavor. Compared with the control group (without the addition of L-proline and L-phenylalanine), when 2 g L-proline was added, the relative content of the pyrazine compounds in the experimental group increased by 5.00%, which was 2.2 times to the control group. When 1 g L-phenylalanine and 2 g L-proline were added, pyrazine compounds in the experimental group were only 0.67% higher than the control group. Compared with formulation added 2 g L-proline only, the content of pyrazine compounds decreased by 4.33%. The results showed that adding L-proline only was more beneficial to the roast flavor formation of maillard reaction products. Conclusion:The effects of L-proline and L-phenylalanine on the roasted flavor of Maillard reaction products were clarified.