ArticleFoods (Basel, Switzerland)2023
Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2026Review
- Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components.Food chemistry: X · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing.Frontiers in nutrition · 2026Article
- Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef.Food chemistry: X · 2025Article
- Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients.Foods (Basel, Switzerland) · 2025Article
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Tea marinating-induced improvement of quality in roasted chicken: The potential relationship between tea, flavor, and hazardous substances.Food chemistry: X · 2024Article
- Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques.Current research in food science · 2024Review
- Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates.Current research in food science · 2024Article
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
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6 authors.
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Abstract
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5-39%, 5-15%, and 11-56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8-42%, 11-55%, 2-52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (
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