Soybean protein isolate (SPI) applications are often limited by beany and grassy off-flavors. This study proposes a non-contact strategy using Modified Atmosphere Packaging (MAP)-assisted Dielectric Barrier Discharge Cold Plasma (DBD-CP), where MAP serves as a tunable environment to modulate plasma chemistry. The synergistic effects of gas compositions (20%, 30%, 40%, 50%, 60% O 2) and DBD-CP on SPI volatiles were decoded via HS-GC-IMS, GC–MS, and E -nose. Increasing O 2 triggered targeted degradation of key off-flavor markers (e.g., 3-methyl-1-butanol, 1-octen-3-ol, 2-pentylfuran), with 60% O 2 achieving optimal refinement-evidenced by marked shrinkage in E -nose radar plot area. Beyond quantitative reduction, the treatment induced a qualitative shift toward a cleaner aroma through the controlled formation of pleasant ketones and esters, driven by the interaction between reactive oxygen species (ROS) and off-flavor functional groups. This in-situ physical modification strategy eliminates secondary contamination risks, significantly broadening SPI's potential in premium dairy, meat analogues, and functional foods. • A new method to eliminate off-flavor in soybean protein isolate was proposed. • Soy protein isolate was treated by cold plasma with modified atmosphere packaging. • Beany and grassy off-flavors in SPI were significantly reduced by the treatment. • Removal efficiency improved with increasing oxygen concentration in the package.
Shen et al. (Wed,) studied this question.
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