Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein.

• 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]