GC–MS Analysis Reveals Flavor Stability Challenges and Storage Solutions in Soy-Based Plant Meats

Researchers at Harbin University of Commerce and Northeast Agricultural University (both in Harbin, China) are studying the influence of storage conditions on the changes of plant-based meat quality and volatile compounds. Dynamic changes of volatile compounds were analyzed by gas chromatography-mass spectrometry (GC–MS) and electronic nose (E-nose) techniques during storage.Their study provides theoretical support for optimizing its shelf-life and enhancing its competitiveness in the market, as well as new perspectives for the study of flavor formation of plant-based foods. A paper based on their research was published in Food Chemistry: X (1).

As the global demand for sustainable and healthy dietary alternative rapidly grows, plant-based meat analogues have become a popular area of study in the field of food science. Plant-based meat products not only can effectively alleviate environmental stress, but they have provided the marketplace with a low-fat, high-protein option for a healthy diet. Soy-based plant-based meat specifically has become a major target for research and development, mainly due to its rich protein content, excellent functional properties, and ability to mimic the texture and flavor of animal meat. The preservation of flavor and quality stability of plant-based meat during storage, however, remains a crucial issue that affects consumer acceptance and product competitiveness (2,3).

An important quality indicator during food storage and processing, flavor change is affected mainly by the degradation of protein and lipid oxidation. As protein degradation occurs, enzymatic or microbial action hydrolyzes proteins to peptides and free amino acids. These small molecules form an assortment of characteristic volatile flavor substances, such as pyrazines and furans; however, amines and other off-flavor-causing substances may be formed as well (4). On the other hand, lipid oxidation leads to the breakdown of unsaturated fatty acids and the formation of representative aldehydes such as hexanal, nonanal, and other oxidation products, all of which directly affecting foods’ flavor (5).

Volatile flavor compounds (VFCs) have been identified as important determinants of product flavor in the study of plant-based meats. VFCs can be influenced through processing methods, storage conditions, and raw material characteristics, and their correlation with sensory quality has attracted increased attention (6). GC–MS has been widely used for the qualitative and quantitative analysis of volatile compounds in food products, with data then studied to characterize changes of complex chemical components with high sensitivity and high resolution. Conversely, E-nose, as a rapid, sensitive odor detection technique, evaluates the volatile odor characteristics of food products by mimicking the human sense of smell (7). The combination of GC–MS and E-nose techniques can provide multidimensional flavor information and offer a powerful tool for in-depth revelation of the effects of food processing and storage on the flavor and storage on flavor formation (8).

For experimentation, soybean isolate protein (91.5% protein, 1.9% fat, 2.5% carbohydrate, according to the product specification) was purchased along with heat-activated prion grain flour (85.0% protein, 1.0% fat, 5.0% carbohydrate, according to the product specification). These ingredients were then formulated by mixing soybean isolate protein and wheat active prion meal in the ratio of 7:3 (w/w). Samples were placed in plain ziplocked bags, sealed and stored under refrigerated (4°C) and frozen (−18°C) conditions. Samples were taken at 0, 3, 6, 9, 12 and 15 days of storage for subsequent analysis of indicators. Samples were collected at 0, 9 and 15 days for GC–MS testing to focus on the critical time points for analysis (1).

The results revealed that refrigeration effectively maintained color and texture during the first six days but led to significant off-flavor development after the ninth day, while freezing better preserved flavor stability over time. These findings provide mechanistic insight into flavor deterioration pathways in plant-based meat analogues and demonstrate the advantages of frozen storage in suppressing quality loss (1).

The researchers believe that their findings contribute to both the scientific understanding of plant-based meat quality evolution as well as practical guidance for shelf-life management. The correlation established between volatile compounds and sensory attributes, intheir opinion, offers a foundation for future formulation and packaging strategies to optimize flavor stability in alternative protein products (1).

References

1. Sun, Y.; Liu, S.; Wen, Q. et al. Analysis of the Quality and Flavor Changes of Soybean-Based Meat Analogue During Storage Based on Gas Chromatography-Mass Spectrometry and Electronic Nose. Food Chem. X 2025, 29, 102795. DOI: 10.1016/j.fochx.2025.102795
2. Chiang, J. H.; Loveday, S. M.; Hardacre, A. K. et al. Effects of Soy Protein to Wheat Gluten Ratio on the Physicochemical Properties of Extruded Meat Analogues. Food Structure 2019, 19, 100102. DOI: 10.1016/J.FOOSTR.2018.11.002
3. Sandoval Murillo, J. L.; Osen, R.; Hiermaier, S. et al.Towards Understanding the Mechanism of Fibrous Texture Formation During High-Moisture Extrusion of Meat Substitutes. J. Food Eng.2019, 242, 8-20. DOI: 10.1016/J.JFOODENG.2018.08.009
4. Mottram, D. S. Flavour Formation in Meat and Meat Products: A Review. Food Chem.1998, 62 (4), 415-424. DOI: 10.1016/s0308-8146(98)00076-4
5. Fu, Y.; Cao, S.; Yang, L. et al. Flavor Formation Based on Lipid in Meat and Meat Products: A Review. J. Food Biochem.2022, 46 (12), e14439. DOI: 10.1111/jfbc.14439
6. Y. Wang, F. Tuccillo, F.; A.M. Lampi, A. M. et al. Flavor Challenges in Extruded Plant-Based Meat Alternatives: A Review. CRFSFS 2022, 21 (3), 2898-2929. DOI:10.1111/1541-4337.12964
7. Wei, G.; Dan, M.; Zhao, G. et al. Recent Advances in Chromatography-Mass Spectrometry and Electronic Nose Technology in Food Flavor Analysis and Detection. Food Chem.2023, 405, 134814. DOI: 10.1016/J.FOODCHEM.2022.134814
8. Adelina, N. M.; Wang, H.; Zhang, L. et al. Comparative Analysis of Volatile Profiles in Two Grafted Pine Nuts by Headspace-SPME/GC–MS and Electronic Nose as Responses to Different Roasting Conditions. Food Res. Int. 2021, 140, 110026. DOI: 10.1016/J.FOODRES.2020.110026