Abstract: The shrimp flavor was prepared by Maillard reaction using enzymatic hydrolysate of low value shrimp as raw materials.Effect of adding quantity of sugar and amino acid, pH, heating time and temperature on color of shrimp flavors was studied. At the same time, antibacterial activity of shrimp flavors was also discussed. Experimental results showed that with the increase of adding quantity of sugar and amino acid, pH, heating time and temperature, L * and b * of shrimp flavors decreased and color turned darker.On the contrary, a * increased, or increased at first and decreased afterwards.The antibacterial activity of shrimp flavors towards different bacterium was as follow:Staphylococcus aureus > Escherichia coli > Salmonella.