{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,4]],"date-time":"2026-10-04T03:24:43Z","timestamp":1791084283676,"version":"4.1.0"},"reference-count":42,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T00:00:00Z","timestamp":1772755200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Research and Development Project of Henan Province","award":["251111111200"],"award-info":[{"award-number":["251111111200"]}]},{"name":"Zhengzhou University of Light Industry Postdoctoral Research Start-up Fund","award":["13501050200"],"award-info":[{"award-number":["13501050200"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study examined the effects of varying enzymatic pretreatment durations (0\u201380 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). Through a comprehensive analysis involving sensory evaluation, electronic tongue, free amino acid (FAA) profiling, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometer (HS-SPME-GC-MS) analysis of volatile odour compounds, it was found that HMPEs with moderate enzymatic pretreatment (40 min) achieved the highest overall sensory score. Electronic tongue and FAA results confirmed a significant enhancement in umami and sweetness, while electronic nose effectively discriminated differences in odour profiles. Extending pretreatment durations gradually reduced beany off-flavours substances (hexanal reduced by up to 174.7 \u03bcg\/kg) and encouraged the formation of meaty aroma compounds (furans and pyrazines). However, excessive pretreatment (&gt;40 min) reduced acceptance due to burnt odour caused by the excessive accumulation of pyrazines, particularly 2,3-diethyl-5-methylpyrazine. Six key volatile odour compounds were identified by integrating the analysis of variable importance projection (VIP \u2265 1) and relative odour activity value (ROAV \u2265 1), offering a foundation for targeted flavour regulation in HMPEs.<\/jats:p>","DOI":"10.3390\/foods15050912","type":"journal-article","created":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T13:00:02Z","timestamp":1772802002000},"page":"912","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiaodong","family":"Li","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huihui","family":"Dai","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Boning","family":"Mao","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongzhou","family":"An","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2074-0351","authenticated-orcid":false,"given":"Yanhong","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China"},{"name":"College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2789-0416","authenticated-orcid":false,"given":"Lovedeep","family":"Kaur","sequence":"additional","affiliation":[{"name":"School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.tifs.2020.05.022","article-title":"Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges","volume":"102","author":"Sha","year":"2020","journal-title":"Trends Food Sci. 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