Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction

► In this study, the pathways of key meat flavour compounds were analysed by using carbon module labelling technique. ► LC/TOF MS used to analyse the non-volatiles may be a new attempt in the study of Maillard reaction. ► This study was helpful for investigating the role of peptides as precursors in the generation of meat flavour compounds.