Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

•Ultrasonic combined with microwave pretreatment intensifies Maillard reaction.•The sensory properties and volatile compounds of MPRS were analyzed by PLSR.•The volatile components of MRPs were analyzed by cluster analysis.•Phospholipids combined with beef tallow model can increase saltiness and umami.•The addition of phospholipids contributes to the production of flavor compounds. The effects of beef tallow, phospholipid, microwave, and ultrasonic pretreatment (MUP) on the Maillard reaction process, the sensory characteristics of Maillard reaction products (MRPs), and the composition and content of volatile compounds were studied. Maillard reaction of the sample was more intense after MUP, but more hydrophobic amino acids were generated, resulting in relatively high sourness in MRPs. Beef tallow encapsulation has no significant effect on the sensory characteristics of MRPs. The content of volatile compounds in MRPs added with phospholipids increased significantly, and the content of sulfur compounds (especially furan and furanthiol) increased most significantly. Hexanal, Nonanal, 2-Hexylfuran, 2-Hexylthiophene, and 1-Octanol were positively correlated with the value of umami and saltiness of MRPs. The addition of phospholipids after MUP and beef tallow encapsulation helps to increase the saltiness and umami of MRPs, reduce astringency, and produce more sulfur and other flavor compounds.