This study tried to prepare non-meat sources meaty flavor essence by taking yeast extract as raw material without adding any meat protein hydrolyzates and fats.Based on the results of browning degree,the local flavor of the Maillard reaction products,as well as the comparison of the loss rate of amino acid nitrogen before and after the reaction,the Maillard reaction parameters were optimized.Meanwhile,the fuzzy mathematics was applied to the evaluation.The optimum conditions observed were as follows: compound sugar(glucose∶xylose) 2% and sulfur compounds(cysteine∶VB1) 1% at 110℃ for 60min.The fuzzy evaluation was adopted to evaluate the organoleptic quality of essence at the optimum conditions which evaluation grade was excellent.