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September 1, 2025Lebensmittelchemie

Comparison and Differentiation of Flavor Profiles in Vegan Food and their Nonvegan Precursors by a novel GC‐HRMS technology

Philippe Diederich Marcel Vetter E Ceznerova Sonja Klee Steffen Bräkling Arnd Ingendoh

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Key Points

A clear differentiation of flavor compounds was observed between vegan cheese and its non-vegan equivalent.
Using both electron and chemical ionization methods improves compound identification confidence in complex matrices.
Statistical tools, like volcano plots, identified potential markers for both the vegan and non-vegan cheese samples.
The study highlights the advantages of combining GC-HRMS data for enhanced flavor profile analysis.

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Implication

Novel GC-HRMS identifies flavor differences in vegan food versus conventional alternatives, suggesting improved profiling methods.

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Cite This Study

Diederich et al. (2025) studied this question.

synapsesocial.com/papers/68d6d8768b2b6861e4c3e8f8 https://doi.org/10.1002/lemi.202559079

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