The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates.

Xiaodong Li, Huihui Dai, Boning Mao, Hongzhou An, Yanhong Bai, Lovedeep Kaur

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Xiaodong LiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.

Huihui DaiCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Boning MaoCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.

Hongzhou AnCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Yanhong BaiCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.ORCID 0000-0002-2074-0351

Lovedeep KaurSchool of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.ORCID 0000-0002-2789-0416

Funding

Research and Development Project of Henan Province 251111111200Zhengzhou University of Light Industry Postdoctoral Research Start-up Fund 13501050200

6 · The paper itself

Abstract

This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). Through a comprehensive analysis involving sensory evaluation, electronic tongue, free amino acid (FAA) profiling, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometer (HS-SPME-GC-MS) analysis of volatile odour compounds, it was found that HMPEs with moderate enzymatic pretreatment (40 min) achieved the highest overall sensory score. Electronic tongue and FAA results confirmed a significant enhancement in umami and sweetness, while electronic nose effectively discriminated differences in odour profiles. Extending pretreatment durations gradually reduced beany off-flavours substances (hexanal reduced by up to 174.7 μg/kg) and encouraged the formation of meaty aroma compounds (furans and pyrazines). However, excessive pretreatment (>40 min) reduced acceptance due to burnt odour caused by the excessive accumulation of pyrazines, particularly 2,3-diethyl-5-methylpyrazine. Six key volatile odour compounds were identified by integrating the analysis of variable importance projection (VIP ≥ 1) and relative odour activity value (ROAV ≥ 1), offering a foundation for targeted flavour regulation in HMPEs.

Indexed as

enzymatic pretreatmentflavour characteristicshigh-moisture plant-based extrudatesodoursensory evaluationtastewheat gluten

Identifiers

PMID41829186

DOI10.3390/foods15050912

PMCPMC12984281

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.