[3Ap] Flavor compound, Pigment

[3Ap-03] Interaction analysis of soy protein and hexanal for the development of off-flavor suppression technology for meat substitutes

*Mio YAMAUCHI¹, Miyu MASUDA², Yuko TERADA^1,2, Keisuke ITO^1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)

Keywords:hexanal, meat substitutes, intermolecular interactions, off flavor