Explore the critical role of flavour and consumer perception in the growing world of food proteins with “Flavour and Consumer Perception of Food Proteins: Volume 41.” This essential guide from The Bookish Owl delves into the latest research on food protein flavour, focusing on major plant proteins like soy and pulse. Discover how sensory and instrumental analysis shapes flavour profiles, understand the formation and alteration of taste and odour, and learn about the use of protein products as flavouring ingredients. As the demand for plant-based alternatives rises, this book provides vital insights for academics and industry professionals seeking to overcome sensory challenges and enhance the appeal of food proteins in supplements and food formulations. Unlock future trends in protein flavouring.