ArticleFood chemistry: X2026
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach.
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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Abstract
To enhance the sensory quality of yeast proteins and facilitate their broader application in food products, its key aroma compounds were systematically characterized through sensory evaluation and GC × GC-TOF-MS. The combined use of three extraction techniques (SAFE, SDE, and SPE) enabled the identification of 104 odor-active compounds. Sensory profiling revealed the roasted, sour, sweet, and almond-like were dominant. Among the three extraction methods, SAFE and SDE were optimal for bulk recovery, while SPE targeted organic acids. The aroma recombination experiments confirmed the recombination model based on the three methods demonstrates a relatively high similarity (90%) with the protein sample. The omission experiments further confirmed that benzaldehyde,
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