ArticleMolecules (Basel, Switzerland)2021
A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 23 citations in OpenAlex.
- Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.Journal of the science of food and agriculture · 2026Article
- Controlling Off-Odors in Plant Proteins Using Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.Food science of animal resources · 2025Article
- Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry.Current research in food science · 2025Article
- Classification of Plant-Based Drinks Based on Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- Effect of UV Filters during the Application of Pulsed Light to ReduceFoods (Basel, Switzerland) · 2023Article
- Polysaccharide-Based Nanocomposites for Food Packaging Applications.Materials (Basel, Switzerland) · 2021Review
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7
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Registered trials
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