Work

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components

Year: 2026

Type: article

Abstract: Soy-based high-moisture meat analogs (HMMAs) have been widely applied in plant-based meat products, but the impact of its extrusion process on flavor compounds and the identification of its key flavor components remain unclear. This study systematically investigated the effects of high-moisture extrusion process parameters on the quality of soy-based HMMAs. Results indicated that 70% moisture content and 160 °C extrusion temperature effectively promoted the formation of dense fibrous structure, improved textural properties, and yielded the lowest total volatile off-flavor compounds. SAFE-GC–MS coupled with molecular sensory analysis identified 20 key flavor compounds among 98 volatile compounds. Furanone (FD = 8192) was the major contribution to sweet aroma, while hexanal (OAV = 3144) was the key off-flavor compound. Omission experiments demonstrated that the absence of hexanal and hydroxyacetone significantly altered aroma characteristics ( p < 0.001). This study provides crucial theoretical basis for optimizing the HMMA process and regulating flavor profiles.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103851

Authors: Shuwei Wang, Tianyu Dong, Jie Sun, Haitao Chen, Huiying Zhang

Institution: Beijing Technology and Business University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330