Mitigating Off-Flavors of Plant-Based Proteins
Verena Karolin Mittermeier-Kleßinger, Thomas Hofmann, Corinna Dawid
Journal of Agricultural and Food Chemistry
Abstract
Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes. Recent developments open new avenues for improving the quality and sustainable production of plant proteins. Increasing knowledge on the key drivers of the off-flavor of plant proteins, which currently limit their use, supports new strategies to reach full flavor experience, thus enhancing consumer acceptance. Current limitations and future directions for improving the flavor profiles of plant-based proteins are discussed in this perspective.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
plant-based proteins limits consumer acceptance
“Increasing knowledge on the key drivers of the off-flavor of plant proteins, which currently limit their use, supports new strategies to reach full flavor experience, thus enhancing consumer acceptanc...”