INFORM October 2025

EXTRACTS & DISTILLATES Biotechnology articles picked by researchers This column highlights articles from non-AOCS journals to complement the AOCS member benefit of access to full journal articles at www.aocs.org/stay-informed/journals.

28 • inform October 2025, Vol. 36 (9)

study compared volatile profiles and sensory characteristics of raw soy slurries from four soybean types: Patriot (commodity), high oleic/low linolenic acid oil (HOLL) and two HOLL soybean types with reduced anti-nutrient carbohydrates, Tiger and Super (lipoxygenase-free). HS-SPME-GC–MS/MS analysis identified 21 targeted volatile compounds, with Patriot containing the highest levels of off-flavor compounds while Super showed the lowest concentrations. Sensory analysis confirmed Patriot had the strongest painty attributes, while Super exhibited pronounced pea notes. HOLL, Tiger, and Super slurries effectively limited off-fla vor production compared to Patriot. Soy products made from Super may have the highest consumer appeal due to its lowest off flavor levels. These findings highlight how novel soybean types can improve sensory quality and provides insights for breeding and processing strategies to enhance soybean flavor. Molecular strategies to overcome sensory challenges in alternative protein foods Kirtil, E., Food and Bioprocess Technology , 18, 6964, 2025. https://doi.org/10.1007/s11947-025-03898-3 Increasing demand for protein diversity has prompted wide spread investigation into alternative protein foods, yet these prod ucts frequently exhibit suboptimal flavor, texture, and mouthfeel. In this review, sustainability is emphasized as a driving factor for pursuing novel molecular interventions that address persistent sensory limitations. Detailed attention is given to recent advances in precision fermentation, gene editing, and innovative structur ing techniques that act directly on plant protein matrices, aiming to minimize off-flavors, reduce astringency, and improve texture. Emphasis is placed on bridging fundamental molecular insights with practical outcomes: enzymatic treatments and microbial path ways that alter volatile and phenolic profiles, as well as processing conditions that enable fibrous network formation and enhanced creaminess. Various case studies demonstrate how integrated approaches—combining flavor modulation with textural refine ments—can produce more acceptable meat and dairy analogs. Although considerable progress has been made, continuing knowl

Ryan J. Stoklosa is a research chemical engineer and lead scientist for the USDA, Agricultural Research Service located in Wyndmoor, Pennsylvania. His research focuses on technologies to convert plant biomass into fuels and high value chemicals.

Biotechnology research in the agricultural industry has been focused on improving crops for specific end use. Specific applica tions can range from uses in food products to specialty “designer” feedstocks for biofuel production. In food applications for alter native protein sources most of these products incorporate protein fractions obtained from soybeans. A common issue with soy bean-based food products is the presence of off-flavors that impact taste. One study looked at different soybean lines for both vola tile and descriptive sensory analysis and found that the best fla vor quality was obtained with a soybean line free of lipoxygenase. Similarly, a recent review article discussed new molecular strate gies to improve the sensory attributes of alternative protein foods with special attention given to precision fermentation and gene editing. In biofuels research there is a push to engineer new crops to generate higher yields of specialty precursor chemicals. One crop of particular interest is sorghum engineered for improved lipid production. A research study looked at engineering both grain and sugar-accumulating types of sorghum cultivars to produce triacyl glycerols in the leaves and stems as a lipid source for renewable diesel or sustainable aviation fuel applications. Novel soybean type with improved volatile and sensory characteristics of raw soy slurries Bancroft, M., et al. , Food Chemistry , 492, Part 1, 145253, 2025. https://doi.org/10.1016/j.foodchem.2025.145253 Novel soybeans with altered composition offer solu tions to off-flavors that limit soybean protein adoption. This