Protecting kokumi activity of meat hydrolysates: effects of Maillard reaction on calcium-sensing receptor activation during heating

Kokumi compounds enhance mouthfulness and flavour continuity by activating the calcium-sensing receptor (CaSR). While enzymatic hydrolysis of meat proteins produces kokumi-active γ-glutamyl peptides, their functionality often diminishes during cooking at high temperature. We investigated whether the Maillard reaction could preserve or enhance CaSR activation in enzymatic hydrolysates of mechanically deboned meat in presence of reducing sugars, xylose and glucose. CaSR activation was used as a biologically relevant proxy for kokumi functionality. Xylose suppressed receptor activity at 80–120 °C but significantly enhanced it at 150 °C, exceeding glucose-treated and control samples. Glucose maintained moderate, stable activity across all temperatures. Volatile profiling revealed that xylose-treated samples generated higher levels of pyrazines, aldehydes, and furans linked to meaty, roasted aromas. These findings suggests that Maillard reactions conditions modulate CaSR activation in complex meat matrices, providing a strategy to improve the thermal stability of kokumi-active compounds and optimise flavour in heat-processed meat ingredients.