Inclusive analysis of key precursor peptides and flavor enhancing components of sesame cake meal maillard reaction products

Our study investigated the flavor-enhancing attributes of Maillard reaction products (MRPs) derived from sesame cake meal digest. Taste dilution analysis (TDA) revealed that peptide-MRPs significantly enhanced flavor depth, umami intensity, and flavor continuity. LC-MS/MS analysis identified 30 distinct peptides in the sesame cake meal digest after the Maillard reaction. Among them, AHSVIY, PELIR, SLTIP, and ILAFPA accounted for 46.17 %, 7.37 %, 3.78 % and 3.72 % of the total peptide content, respectively. The formation of sulfur-containing compounds with meaty taste mainly relied on cysteine, while peptides reacted highly to oxygenated heterocyclic compounds and amino acids. We identified 12 flavor dilutions, including 2-methyl-3-furan mercaptan, benzaldehyde, 2,3-dimethylpyrazine, pyrrole, furfuryl mercaptan, 2,4-dimethylbenzaldehyde, 1-(2-furylmethyl)-1H-pyrrole, guaiacol, thymol, eugenol, pyrazine, and 5-methyl-2-thiophene carboxaldehyde. Our results demonstrate key peptides and flavor compounds in sesame cake meal-derived MRPs, have the potential to serve as natural flavor enhancers. These findings provide valuable insights into the flavor and nutritional properties of sesame byproducts.