Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

XIAO Tong; SU Xiaolin; ZHOU Hang; XIE Tiemin

doi:10.13386/j.issn1002-0306.2021120128

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 1-11. > DOI: 10.13386/j.issn1002-0306.2021120128

XIAO Tong, SU Xiaolin, ZHOU Hang, et al. Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues[J]. Science and Technology of Food Industry, 2022, 43(18): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120128.

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Research Progress of Volatile Off-flavor Substances in Plant-based Meat Analogues

1.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
2.
Test Center, Shenyang Normal University, Shenyang 110034, China

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Received Date: December 12, 2021
Available Online: July 04, 2022

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Abstract

Abstract

Plant-based meat analogue is a protein product that uses plant protein and mimics the color and taste of meat. Flavor is one of the main factors that affect the public acceptance of plant-based meat analogue. The bad flavor in plant-based meat analogue mainly derived from the beans themselves as well as the oxidation of unsaturated fatty acids, which limits the promotion of plant-based meat analogue among consumers. In view of this problem, this article briefly summarizes the definition of plant-based meat analogue, focuses on analyzing the volatile off-flavor characteristics of plant-based meat analogue and the influence of processing process. Two ways of removing or masking the bad flavor of plant-based meat analogue: Inhibiting fat oxidase activity and reducing volatile flavor retention, aim to provide reference for subsequent research on plant-based meat analogue flavor.
- volatile off-flavor substances,
- beany flavor,
- plant-based meat analogue,
- lipoxidase

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References

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