Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins

Thermal processing of egg white proteins (EWPs) often results in a fishy odor in food products. Here, ternary composite systems (ECX) were developed using caseins (CNs) and xylitol (XY), aided by high-intensity ultrasound (HIU), to mitigate off-flavor formation. Volatile organic compounds (VOCs) were profiled by GC-IMS, while sensory changes were evaluated using an E-nose and E-tongue coupled with multivariate analysis. The results showed that 46 volatiles were detected, including 18 odor-active compounds. Notably, applying HIU to ECX for 10 min after heating significantly reduced trimethylamine (1.21 ± 0.05 a.u.) and 3-butenenitrile (0.77 ± 0.04) compared to the heated EWP control (2.67 ± 0.04 and 2.40 ± 0.09). Meanwhile, esters and aldehydes increased, indicating targeted modulation of key aroma compounds. Protein-polyol interactions improved E-nose and E-tongue profiles from boosted favorable volatiles (e.g., 1-butyl acetate, pentyl formate). In conclusion, HIU-assisted ECX offers a promising strategy for controlling off-flavors in heated high-protein beverages.