Plant‐based meat is projected to address world‐wide meat shortage and supply–demand imbalances, potentially promoting the growth of sustainable diet choices. Soybean is a key ingredient to produce this alternative food, but the off‐flavours that naturally occur in soy can hinder its widespread acceptance among consumers. This review extensively elaborates on the primary compounds responsible for off‐flavours, their formation mechanisms, and removal techniques. Lipoxygenase oxidation–reduction, oleosins removal, adjustment extrusion conditions, and β‐cyclodextrin treatment were discussed. Fermentation mechanisms, solvent extraction, enzymes hydrolysis, flavouring, and controlling storage conditions were summarised. The most crucial, safe, and effective techniques were enzyme restriction, β‐cyclodextrin treatment in conjugation with phospholipase A2, and modification of the extrusion condition. The reviews provide a systematic summary of the development and prevention methods for the undesirable flavour of soy protein isolate and soy‐based meat products.

中文翻译：

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探索大豆肉类中的异味化合物：机制和去除方法


植物性肉类预计将解决全球肉类短缺和供需失衡问题，并有可能促进可持续饮食选择的增长。大豆是生产这种替代食品的关键成分，但大豆中天然存在的异味可能会阻碍其在消费者中的广泛接受。这篇综述广泛地阐述了导致异味的主要化合物、它们的形成机制和去除技术。讨论了脂氧合酶氧化还原、油质蛋白去除、调整挤出条件和β-环糊精处理。总结了发酵机制、溶剂提取、酶水解、调味和控制储存条件。最重要、安全且有效的技术是酶限制、与磷脂酶 A2 结合的 β-环糊精处理以及挤出条件的修改。该综述系统总结了大豆分离蛋白和大豆肉制品异味的开发和预防方法。