Research Keyword: volatile compound analysis

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

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This research compared six popular fermented soy foods to understand their unique flavors and health benefits. Scientists found that each food has different flavor chemicals, with natto being distinctive for containing compounds called pyrazines. All six fermented soy foods showed strong antioxidant and antibacterial properties, making them valuable for health promotion. The findings can help food producers improve these traditional foods.

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Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

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