Abstract: In this study, we prepared flavored meat analogues from a mixture of soybean protein isolate and wheat gluten with added natural flavor-active oil powder as a flavoring agent by high-moisture extrusion. The volatile flavor compounds of meat analogues were identified and quantified by solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The effect of wheat gluten content, moisture content, extrusion temperature and screw speed on the flavor retention of meat analogues was investigated. The optimum processing parameters were established as follows: wheat gluten content 20%, extrusion temperature 150 ℃, and screw speed 300 r/min using a combination of one-factor-at-a-time method and response surface methodology. Under these conditions, the retention rate of volatile flavor compounds was 44.07%, which decreased with the increase of moisture content. The water content of the raw material was determined as 60% in order not to affect the chewiness of meat analogues.

Key words: meat analogues, high-moisture extrusion, flavor, solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS)