Flavor Chemistry in Plant-Based Proteins

Plant-derived proteins are central to sustainable nutrition but often carry characteristic off-flavours that limit consumer acceptance. These undesirable notes arise from a complex interplay of lipid oxidation, amino acid degradation and phenolic interactions during harvesting, processing and storage. Volatile aldehydes, ketones, alcohols, furans and sulphur compounds generate “beany” or “green” aromas, while non-volatile phenolics, saponins and alkaloids contribute bitterness and astringency. Processing techniques such as extrusion, heat treatment and enzymatic hydrolysis alter precursor pools and reaction pathways, yielding novel Maillard products or inactivating flavour-generating enzymes. At the same time, targeted breeding and cultivar selection can reduce intrinsic levels of flavour precursors. Biochemical strategies—including fermentation with lactic acid bacteria or yeast, enzymatic treatments and microbial sorption—transform or remove off-flavour compounds and introduce desirable sensory attributes such as sweetness, fruitiness or umami. A unified understanding of the chemical origins of off-notes, coupled with process engineering, now enables the design of plant-based ingredients with tailored flavour profiles, supporting both artisanal and large-scale food production.

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Flavor Chemistry in Plant-Based Proteins publication trend

The graph below shows the total number of articles in flavor chemistry in plant-based proteins across all publications each year (not limited to Nature Index journals).

Technical terms

Volatile compounds: Small organic molecules with high vapour pressure that contribute to aroma and can originate from lipid oxidation or amino acid degradation.

Off-flavour compounds: Chemical constituents, often aldehydes, ketones or phenolics, that impart undesirable tastes or aromas in food matrices.

Lipid oxidation products: Aldehydes, ketones and alcohols formed by the oxidative breakdown of unsaturated fatty acids, responsible for rancid or “green” notes.

Fermentation: Microbial conversion of sugars and precursors into acids, alcohols and esters, used to transform or neutralise off-flavour compounds.

Lactic acid bacteria (LAB): A group of Gram-positive bacteria that ferment carbohydrates to lactic acid and modulate flavour through selective transformation of volatile compounds.

References

1. Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran. Food Hydrocolloids (2024).
2. Biopurification using non-growing microorganisms to improve plant protein ingredients. npj Science of Food (2024).
3. Aroma of peas, its constituents and reduction strategies – Effects from breeding to processing. Food Chemistry (2021).