Abstract: In this study,the hydrolysate powder produced from boiling down shrimp and crab juice were served as raw material,and the sensory evaluation and browning index were as indicators. Single factor and orthogonal experiments were used to optimize the Maillard reaction process. Electronic nose and solid phase microextraction-gas chromatography-mass(SPME-GC-MS)were used to analyze the changes in volatile substances before and after the reaction. The experimental results indicated that the optimal parameters of the Maillard reaction were as follows:4% xylose,3% arginine,pH7.5,reaction time 50 min,and reaction temperature 90℃,while the enzymatic hydrolysate of shrimp and crabs as the basis. Under these optimal processing conditions,the sensory evaluation value score of the product was 8.23 score,and the browning index of the product was 0.7283. Electronic nose analysis indicated that,after the Maillard reaction,the barbecue flavor and seafood flavor of shrimp and crab blanching juice both intensified. Additionally,the results of SPME-GC-MS indicated that compounds such as amines,alkanes,alcohols,aldehydes,and phenols significantly reduced,and compounds such as pyrazines,organic acids,ketones,and sulfides significantly increased after Maillard reaction. These results could provide a theoretical basis and technical support for the high-value development and large-scale production of boiled shrimp and crab juice.