Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products

A complex enzyme mixture of papain, neutral protease, and flavor protease was used to treat sesame meal at 50 °C for 3 h, yielding four peptide fractions (PF) with distinct molecular weight distributions of PF1 (> 10 kDa), PF2 (3–10 kDa), PF3 (1–3 kDa), and PF4 (< 1 kDa). L-cysteine and xylose were added to peptide mixtures heated to 120 °C in an oil bath for 120 min to form Maillard reaction product (MRP). PF4 peptides (< 1 kDa) had a substantial impact on pH, color, and browning intensity, whereas PF3 peptides (1–3 kDa) improved the meat-like flavor, mouth fullness, and umami taste. Maillard reaction peptide fraction (MRPF3) exhibited the largest concentration of umami amino acids, the lowest concentration of bitter amino acids, and essential meaty flavor components, according to GC–MS and amino acid analysis of MRPs. Partial least square regression (PLSR) suggested that MRPF3 had the highest sensory qualities due to a stronger umami taste, lower bitter amino acid content, and higher sulfur and nitrogen-containing components.