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Graphical abstract Highlights • Rapeseed peptide and d -xylose were used to develop Maillard reaction products. • Reaction with or without cysteine and various temperatures were considered. • High temperature promoted the formation of browning products and volatiles. • Cysteine addition was favor to generation of sulfur-containing compounds. • Furans and nitrogen oxides could be produced without cysteine. Abstract Rapeseed peptide was used to produce flavor enhancer via heating with d -xylose at various temperatures (80–140 °C) at reaction pH 7.4 for 2 h with or without l -cysteine (RXC or RX). Effects of temperatures and l -cysteine on the Maillard reaction products (MRPs) were investigated by the determinations of pH, color, free amino acids (FAA), and volatile compounds, as well as E-nose and E-tongue analyses. Partial least square regression (PLSR) method was further applied to explore the correlations. Results suggested that pH decreased more significantly in RXCs, and a more dark brown color was observed in RXs with the increase of heating temperatures. The lowest bitterness MRPs were obtained by heating at 140 °C with cysteine (RXC-140), while the highest umami and saltiness sample was found in RX-100. Bitter and umami FAAs were present in greater amounts at higher temperatures with cysteine. Furthermore, RXC showed a meat-like flavor due to the generation of sulfur-containing compounds, and more furans and nitrogen-containing compounds were detected in RX, along with a caramel-like flavor. [ABSTRACT FROM AUTHOR]