Intensly delicious seafood flavor made on the basis of MRPs and accessary food of flavor was studied by the orthogonal trials Lg (27) and L9 (34).

• 以美拉德反应产物(MRPs)为香基，添加调味品的主要辅助原料，通过L_8(2~7)及L_9(3~4)正交试验，探索获得色、香、味俱佳的海鲜调味晶配方工艺。