Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods

• Published in: Flavour and fragrance journal Vol. 39; no. 6; pp. 319 - 335
• Main Authors: Nagassa, Merga, He, Shudong, Liu, Shuyun, Wang, Junhui, Cao, Xiaodong, Chen, Shuguan, Song, Jiazhen, Sun, Hanju
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.11.2024
• Subjects: Aroma compounds; Conjugation; Cyclodextrin; Cyclodextrins; Extrusion; Fermentation; Flavor compounds; Flavors; hydrolysis; ingredients; lipid residues; Lipoxygenase; lipoxygenases; Meat; odors; Off flavor; off flavors; off‐flavours; Oxidation; Phospholipase A2; removal strategy; Solvent extraction; solvents; soy protein isolate; Soybeans; soy‐based meat; Storage conditions

Plant‐based meat is projected to address world‐wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off‐flavours that naturally occur in soy can hinder its widespread accep...