A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, al...

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Bibliographic Details
Main Authors: Anika Singh, Yuan Shi, Perrine Magreault, David D. Kitts, Maciej Jarzębski, Przemysław Siejak, Anubhav Pratap-Singh
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
plant protein
volatile aroma compounds
odour threshold value
pea protein
rice protein
soy protein
Online Access:https://www.mdpi.com/1420-3049/26/13/4104

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