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

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.

Keywords

• volatile off-flavor substances
• beany flavor
• plant-based meat analogue
• lipoxidase