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

Soy-based high-moisture meat analogs (HMMAs) have been widely applied in plant-based meat products, but the impact of its extrusion process on flavor compounds and the identification of its key flavor components remain unclear. This study systematically investigated the effects of high-moisture extrusion process parameters on the quality of soy-based HMMAs. Results indicated that 70% moisture content and 160 °C extrusion temperature effectively promoted the formation of dense fibrous structure, improved textural properties, and yielded the lowest total volatile off-flavor compounds. SAFE-GC–MS coupled with molecular sensory analysis identified 20 key flavor compounds among 98 volatile compounds. Furanone (FD = 8192) was the major contribution to sweet aroma, while hexanal (OAV = 3144) was the key off-flavor compound. Omission experiments demonstrated that the absence of hexanal and hydroxyacetone significantly altered aroma characteristics ( p < 0.001). This study provides crucial theoretical basis for optimizing the HMMA process and regulating flavor profiles.