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 · PMC12309933 · PMID 40741347

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a decreasing trendno p-value reported

an increasing trendno p-value reported

The a* value showed an increasing trend, while L* and b* values exhibited a decreasing trend under 4 °C storage conditions.

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showed a trendno p-value reported

During storage, the response values of sensors S2, S3, S4, S5, S6, S7, S8, S10, S11, S12, S13, and S14 showed a trend of initial decline followed by an increase.

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