54 Scopus citations

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.

Original languageEnglish
Pages (from-to)9202-9207
Number of pages6
JournalJournal of agricultural and food chemistry
Volume69
Issue number32
DOIs
StatePublished - 18 Aug 2021

Keywords

  • bitterness
  • flavor quality
  • molecular breeding
  • off-flavor
  • plant-based protein
  • side stream
  • taste

Fingerprint

Dive into the research topics of 'Mitigating Off-Flavors of Plant-Based Proteins'. Together they form a unique fingerprint.

Cite this