This study investigated the redistribution of headspace volatile compounds in a plant-based protein drink supplemented with flavor compounds with sweet-brown note. The volatile profiles of the control (only protein drink), flavoring (F), and the protein drink supplemented with flavoring (PF) were evaluated for deviations from additive effect. Principal component analysis showed that, while some PF samples reflected flavoring characteristics, others remained close to the control, suggesting that flavor expression could not be fully explained by simple flavoring addition. A comparison of the expected and observed volatile levels confirmed non-linear behavior, with overall suppression as the dominant effect. An off-flavor-anchored redistribution map further revealed the co-suppression of most volatile compounds alongside off-flavor compounds, while a subset of alcohols and esters showed opposite trends, indicating displacement-driven release. Emergent volatile compounds were also observed, supporting the matrix-induced redistribution. These findings provide mechanistic insights into the headspace distribution for plant-based protein beverages.

Abstract
I. Introduction
II. Materials and methods
    1. Materials and sample preparation
    2. Sample preparation
    3. Volatile analysis using GC-MS
    4. Statistical analysis
III. Results and discussion
    1. Global volatile changes in headspace volatilesinduced by flavoring addition
    2. Protein matrix-responsive off-flavor control
IV. Summary and conclusion
Acknowledgement
Conflict of Interest
References

• 박동현(한국식품연구원 가공공정연구단) | Dong Hyeon Park (Food Processing Research Group, Korea Food Research Institute)
• 박민경(한국식품연구원 가공공정연구단, 과학기술연합대학원대학교 식품생명공학) | Min Kyung Park (Food Processing Research Group, Korea Food Research Institute, Major in Food Biotechnology, University of Science and Technology) Corresponding author
• 곽한섭(한국식품연구원 가공공정연구단, 과학기술연합대학원대학교 식품생명공학) | Han Sub Kwak (Food Processing Research Group, Korea Food Research Institute, Major in Food Biotechnology, University of Science and Technology)
• 강민철(한국식품연구원 가공공정연구단, 과학기술연합대학원대학교 식품생명공학) | Min-Cheol Kang (Food Processing Research Group, Korea Food Research Institute, Major in Food Biotechnology, University of Science and Technology)
• 김민정(과학기술연합대학원대학교 식품생명공학, 한국식품연구원 노화연구단) | Min Jung Kim (Major in Food Biotechnology, University of Science and Technology, Department of Food Biotechnology, University of Science & Technology)
• 이진영(아로마라인 주식회사) | Jin Young Lee (Aromaline Co., Ltd.)