Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network

• The synergistic combination of Flavourzyme and papain greatly improved the flavor. • The DH was significantly increased with Alcalase after pretreating with Flavourzyme. • The highest contents of aldehydes were found in the volatile compounds of MRPs. • The FP MRPs had the best organoleptic properties due to the best meaty and aromatic characteristics. • Compared with SISO, MISO with higher accuracy considered interactions among flavors. The beef flavor of beef tallow residue was improved by enzymatic hydrolysis followed by the Maillard reaction, and the flavor could be predicted using an artificial neural network. Five beef tallow residue hydrolysates were prepared using different enzymes. The Flavourzyme and Papain (FP) hydrolysate had low molecular weight peptides and high degree of hydrolysis and free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, and furan. Furan and pyrazine were the dominant volatile compounds in the five beef tallow residue-derived Maillard reaction products (MRPs), and their profiles and levels in the FP MRPs were high. The FP MRPs had the best sensory characteristics. The artificial neural network analysis revealed that the multiple input single output model had a better performance than the single input single output model, and the prediction accuracy was>90%, indicating that the MRPs sensory evaluation scores could be accurately predicted.