Effect of different emulsification parameters on soy-based cheese: Evaluation of textural, rheological, aroma and...

Plant-based cheese products generally have certain shortcomings in terms of flavor and texture compared to the traditional dairy cheese, and preparation parameters play an important role in these quality characteristics. This study explored the effect of emulsification parameters (65-95 °C/650-2550 rpm) on the textural, rheological, aroma, and sensory properties of soy-based cheese that was prepared via molecular self-assembly with added flavorings and other additives. Results showed that when the temperature was raised from 65 °C to 80 °C, the hardness, gumminess, and chewiness of soy-based cheese increased by 11.22 %, 21.01 %, and 22.53 %, respectively. Meanwhile, the highest G' (16,135.90-24,494.60 Pa) and relatively low G" (2572.99-3257.16 Pa) were observed, indicating a well-structured protein network with an elasticity-dominated viscoelastic property (G' > G"). However, a further increasing of temperature to 95 °C led to a significant decrease in chewiness and gumminess, probably due to the damage to protein network, resulting in an unacceptable texture. A total of 38 volatile compounds were identified, including 20 key aroma compounds (OAV > 1), such as hexanal, 1-octen-3-ol, 2-pentylfuran, etc. Additionally, the sample prepared at 80 °C/1550 rpm presented the highest overall acceptability (8.2), with a 13 % reduction of beany odor. Correlation analysis showed that beany and milky/fruity flavor were linked to hexanal and 2,3-butanedione, respectively. Specially, suitable hardness/elasticity could enhance the flavor uniformity, offering insight into processing-induced changes for improving plant-based cheese quality.