Influence of protein ratios on flavor characteristics of soybean-wheat co-precipitated protein extrudates.

Co-precipitated protein is a promising plant-based meat ingredient, but the effect of its compositional ratio on flavor is unclear. This study analyzed the flavor profiles of soybean-wheat co-precipitated protein extrudates (HME-SWCP) with varying protein ratios. Results showed extrudates with protein ratios of 7:3 and 5:5 exhibited a brighter, light-yellow color along with minimal bitterness and astringency. E-nose analysis revealed a significant increase (p < 0.05) in aldehydes and ketones in HME-SWCP. GC-MS analysis identified methyl compounds as primary aroma constituents, and Relative Odor Activity Value analysis indicated that compounds such as 2-pentylfuran and 1-octen-3-ol were key odorants in optimal-ratio samples. Compared to single-protein extrudates, the use of co-precipitated protein not only mitigated undesirable tastes like bitterness but also promoted a richer spectrum of flavor compounds. This study demonstrates that optimizing soybean-wheat protein ratios is an effective strategy for tailoring the flavor of plant-based meat analogues.