ReviewJournal of food science2026
Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications.
Review in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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.
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.
Who cites it
2 citing papers in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Enzymatic hydrolysis is used to produce protein hydrolysates from animal- and plant-based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off-flavors or off-odors, which limit their use in food products. The sensory properties of protein hydrolysates may stem from inherent attributes in the raw material or develop during processing-either as an intended consequence of hydrolysis or as an unintended side effect. This review summarizes key factors contributing to undesirable sensory attributes, and highlights processing steps influencing sensory properties, drawing on examples from plant- and animal-sourced protein hydrolysates. Subsequently, an assessment of recent strategies to improve sensory properties is provided. While earlier research has mainly addressed bitterness, other undesirable sensory issues remain underexplored. Several factors affect sensory properties in protein hydrolysates during pre-, peri-, and post-hydrolysis, such as choice of raw material (composition and freshness), process conditions, and microbial action. Through literature searches, 10 strategies for optimizing the sensory properties in protein hydrolysates have been identified: pretreatment of raw materials, application of antioxidants, enzymatic modification methods, use of Maillard reaction, fermentation processing techniques, solvent-assisted extraction, adsorption removal techniques, membrane filtration processes, microencapsulation technology, and use of masking agents. While these strategies may make the protein hydrolysates more palatable and acceptable for consumption, their shortcomings include additional costs, time-consuming processes, reduced nutritional value, and potential non-compliance with food-grade standards.
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Registered trials
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.