The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal

Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L. barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds were identified, with the PF2-MRPs group containing the highest levels of strong meaty flavour compounds,including sulphur-containing compounds such as 3-Methyl-2-thiophene carboxaldehyde, 2-Furfurylthiol, and 2-Acetylfuran, up to 1110.0 ng/g. The peptide fractions were also analysed by LC-MS/MS before and after the Maillard reaction, and the 10 key precursor peptides with the most significant differences were identified..Among them, EPNLALPLP and QAGPQ were the most consumed in the Maillard reaction. This study revealed the role of key precursor peptides in the Maillard reaction, providing a scientific basis for the development of new natural flavour enhancers.