In order to study flavor determination and evaluation technology of shrimp flavorings,the fresh Penaeus vannamei shrimphead was used as raw materials,and processing by enzymatic hydrolysis and Maillard reaction(MR) techniques,we obtained an flavoring which has better flavor.Then Solid Phase MicroExtractionGas ChromatographyMass Spectrometry(SPME-GC-MS) was adopted to determine the characteristic volatile flavors,the different effects of the two processings were discussed.The results indicated that there were 57 and 63 kinds of volatile compounds identified respectively by comparing their mass spectra with those contained in the NIST mass spectral database.Among these compounds,most of them were hydrocarbons,alcohols,aldehydes,kotones,nitric compounds and sulfuric compounds.They cooperate with each other to make up the specific aroma of shrimp flavor.The results also indicated pyrazines were the primary constituents of shrimp flavorings.Compare the determination results of samples before and after Maillard reaction,there were 17 and 21 kinds in the two samples,and the contents were 40.58% and 47.83% respectively.It is also showed that the flavor development function of Maillard reaction is significant by this study.Therefore,the product manufactured by Maillard reaction can be used not only as a seasoning directly,but also can be used as the basic raw material to functional combined seasoning for further coordination.By this means,the useful range can be expanded in food flavoring industry.