Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein

As textured pea protein (TPP) emerges as a sustainable strategy for plant-based meat analogues, its influence on flavor precursors and the resulting volatile profile and sensory attributes remains underexplored. This study investigated physicochemical properties, lipid composition, volatiles, and sensory characteristics of dry-fermented sausages formulated with varying levels of TPP substitution. TPP substitution yielded significant decrease in pH, water activity, glossiness and yellowness intensity, and increased weight loss. A 25 % TPP substitution substantially diminished free fatty acids content. Sensory analysis revealed that the 100 % TPP group exhibited significantly higher bitterness and astringency scores, accompanied by a notable reduction in texture acceptability (P < 0.05). Lipidomics identified 125 differential expressed lipids, with notable reductions in triglycerides and phosphatidylethanolamines. Volatile analysis revealed TPP suppressed sulfides and nitrogen oxides while enhancing bitterness- and plant-related compounds. This study highlights how TPP reshapes flavor from molecular to sensory levels, providing insights for optimizing plant-based meat products.