Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components.

The omission of hexanal, hydroxyacetone, and 5-ethyldihydro-2(3H)-furanone caused highly significant aroma changes ( p < 0.001), and these 3 compounds contributed grassy, sweet, and milky aroma, which were the main contributors to the aroma profile of the HMMA.

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