Volatile Compounds

From "Beany" to Palatable: The Chemistry Behind Plant Protein Off-Flavors and How Food Scientists Fix Them

Off-flavors in plant proteins, such as "beany" or "green" notes, stem from volatile and non-volatile compounds created through lipid oxidation, amino acid degradation, and phenolic interactions. Food scientists employ strategies like extraction, thermal treatment, and fermentation to remove these compounds or alter consumer perception, making plant-based proteins more palatable.