Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer

Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC–MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured. Results showed that valine (3-fold) and rhamnose (10–40-fold) increased after enzymatic hydrolysis, while glucose and valine decreased most after heating. A total of 49 volatile compounds were identified, with 22 important odorants showing odor-activity values (OAVs) ≥ 1. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) identified 8 key markers for aroma differences: methyl-pyrazine, ethyl-pyrazine, trimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl-6-isopentylpyrazine, and pyrrole. Viscozyme L + Alcalase 2.4 L assisted stood out for its pleasant nutty note. This study offers new insights into improving sunflower oil flavor without high temperatures.