Fibrous textures similar to meat have been developed through various techniques such as extrusion cooking, shearing, spinning, and 3D printing. The structuring process of plant-based meats can alter the flavor due to the high temperatures and pressures applied. In addition, off-flavors, such as soy, bitter, aftertaste, and astringency, are frequently detected in plant-based. Off-flavors in plant-based products may be inherent to the plant component (e.g., inherent off-flavor components) or may result from processing and storage (e.g., from oxidative deterioration of unsaturated fatty acids in protein-bound lipids). These off-flavors impede consumer preference and acceptance. Food scientists are already working to reduce or eliminate off-flavors in plant-based meats. In addition, it is challenging to mimic the flavors and aromas of meat products because of the extreme complexity of compounds associated with meat flavor.通过挤压蒸煮、剪切、纺丝、3D打印等多种技术，已
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