Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction

► Wheat gluten hydrolysate (WGH) was obtained by enzymatic hydrolysis. ► Enzymatically deamidated wheat gluten hydrolysate (DWGH) was also used. ► Increase in volatiles of DWGH was mainly due to free ammonia from deamidation. ► More volatiles were developed in WGH and DWGH with fructose than with glucose.