Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography-mass spectrometry and electronic nose.

ABSTRACT: This study investigated the volatile compounds profiles and quality changes of soybean-based meat analogue under 4 °C and -18 °C storage conditions. At 4 °C, color and texture scores remained favorable for the first 6 days, with pH decreasing to its lowest point on day 6 as moisture content declined. After 9 days, color deteriorated (L* and b* values decreased, while a* increased), accompanied by increases in hardness and chewiness. Concurrently, the number of volatile compounds increased, but odour scores dropped significantly. At -18 °C, hardness and chewiness continued to rise during storage, while volatile compound release was suppressed, indicating that freezing effectively slows flavor deterioration. Multivariate statistical analysis identified nine key volatile compounds, of which 1

SUBMITTER: Sun Y 

PROVIDER: S-EPMC12309933 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature