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Pea protein was used to prepare the Maillard reaction products (MRPs) through enzymatic hydrolysis and further thermal reaction with reducing sugar. A pronounced saltiness improvement in NaCl solution was observed by the addition of hydrolysates and their MRPs. Low-molecular-weight pea peptides had the strongest effect of saltiness and umami enhancement. The saltiness-enhancing effect of MRPs derived from hexoses was higher than that from pentoses. Molecular weight distribution and amino acid content of MRPs prepared under different time revealed that the hydrolysis of peptides and the initial Maillard reaction of hydrolysis products were dominant at 1 h of thermal reaction. With the extension of heating time, further reaction of small tasty peptides led to a decrease in the saltiness enhancement. The kokumi attribute was mainly contributed by the MRPs of small peptides. When the dosage of MRPs was 0.7% coupled with 0.4% NaCl, the saltiness of the solution was higher than that of the control (0.5% NaCl), which meant that the saltiness was not weakened even when the NaCl concentration was reduced by 20%. The results of the electronic tongue analysis were consistent with that of the sensory evaluation. [ABSTRACT FROM AUTHOR]

• Variable-temperature Maillard reaction could indicate MRIs formation. • Maillard reaction could lower the bitterness of pea protein hydrolysates. • MRIs of pea protein hydrolysates had greater umami-enhancing abilities. • MRIs of pea protein hydrolysates showed saltiness enhancement in salt solutions. • MRIs of pea protein hydrolysates promoted salivary aldosterone secretion. Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, mainly initial Maillard reaction products, were prepared at a low temperature (80 °C) and the reaction time was determined by variable-temperature Maillard reaction. Electronic tongue and sensory evaluation were used to analyze the taste qualities of pea protein hydrolysates and their MRIs. Both evaluations showed that bitterness of enzymatic hydrolysates of pea protein reduced but umami taste increased through Maillard reaction. The intensities of umami and saltiness were positively correlated with the concentration of MRIs. Even when the dosage of MRIs was 0.1% (w/w), MRIs could achieve a 20% reduction in NaCl content without decreasing saltiness, which could be great potential substitutes for salt reduction. On the other hand, the increased MRIs promoted aldosterone secretion in saliva, which might enhance human perception of saltiness. [ABSTRACT FROM AUTHOR]