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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage

Merga Nagassa1, Shudong He2, Shuyun Liu2

  • 1School of Food and Biological Engineering, Engineering Research Centre of Bio-process, Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, Anhui, PR China; Holeta Polytechnic College, P.O. Box 11, Holeta, Ethiopia.

Food Chemistry
|March 29, 2025
PubMed

Keywords:
Off-flavorsOxidationPhysicochemical propertiesPlant meatResidue fatSPI

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