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

Abstract

Summary:Vegetable protein meat is a protein product that uses vegetable protein as raw material to imitate the shape and taste of meat. Flavor is one of the main factors influencing the public acceptance of plant-based meats. The unfavorable flavor in vegetable protein meat is mainly due to the oxidation of beans and unsaturated fatty acids, which limits the promotion of vegetable protein meat among consumers. In response to this problem, this paper briefly outlines the definition of vegetable protein meat, and focuses on the analysis of the production pathway of volatile unfavorable flavor substances that cause beany smell in vegetable protein meat and the influence of processing on volatile unfavorable flavor substances. Two ideas for removing or masking the bad flavor of vegetable protein meat: Inhibiting lipoxygenase activity and reducing volatile flavor retention rate, aiming to provide a reference for subsequent research on vegetable protein meat flavor.