Effect of heat treatment on the release of off-flavor compounds in soy protein isolate

Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins

“…However, researches have been conducted on volatile compounds and their precursors derived from plant-based materials to address issues, such as off-flavors inherent in the material itself, which can compromise the quality of meat alternatives ( Sakai et al, 2023 ;. Xu et al, 2024 ).…”