Abstract: To analyze the effect of the composition of ingredients (Sulfur-containing substance, saccharide) on meat flavor derived from high temperature sesame cake protein hydrolysate (HTSPH), the influence of five sulfides such as cysteine (L-Cys), methionine (L-Met), thiamine (VB₁) on the sensory evaluation, volatile component, pH, brown intensity and glycosylation degree of the maillard reaction products (MRPs) of HTSPH was first investigated under the constant content of HTSPH and xylose, then the difference in the characteristics of MRPs obtained from the reaction of nine saccharides including xylose, ribose and galactose with L-Cys and HTSPH was compared. Finally, the mixture design was conducted to explore the effects of the composition of L-Cys, xylose and HTSPH on the properties and volatile components of MRPs. Results showed that the volatile components of MRPs formed from various sulfides differed remarkably, the MRPs generated by L-Cys had a prominent meaty flavor and the highest sensory evaluation score (69.32±1.34). Comparison of the properties and composition of MRPs produced from various saccharides revealed that the sensory scores of MRPs prepared from pentoses were significantly higher than those of the MRPs papered with hexoses, and its volatile compounds were rich in meat flavor components. Xylose was the suitable saccharide for preparing meat flavor from HTSPH. Mixture design revealed the composition of L-Cys, xylose and HTSPH dramatically affected the flavor profile of MRPs. 22 key volatile components have been identified though Partial least squares regression. 5-methyl-2-thiophenecarbaldehyde, difurfuryl disulfide, 5-ethylthiophene-2-carbaldehyde, 4,6-dimethyl-1H,3H-thieno3,4-c-thiophene, benzaldehyde, 2-furfuryl 2-methyl-3-furyl disulfide, and 2-furfurylthiol were positively correlated with the sensory score of MRPs produced by HTSPH. This study provides theoretical guidance for the preparation of the meat flavor from high-temperature sesame cake meal.