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

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

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 authors.

Shuwei WangBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Tianyu DongBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Jie SunBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Haitao ChenBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Huiying ZhangBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 (

Indexed as

Extrusion temperatureHigh-moisture extrusionMoisture contentMolecular sensory scienceSoy-based meat analogs

Identifiers

PMID42016729

DOI10.1016/j.fochx.2026.103851

PMCPMC13092859

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