Flavor Formation Mechanisms and Modulation Strategies in Plant‐Based Cheese Analogs: From Raw Material Selection to Technological Innovations

ABSTRACT

This review systematically summarizes multidimensional strategies to improve the flavor of plant‐based cheese analogs, which currently hinders their broader acceptance. It categorizes plant‐based cheese analogs and analyzes the formation mechanisms of both desirable and undesirable flavors from raw materials to processing. Key findings indicate that strategic material selection, biopolymer engineering, and encapsulation techniques help sustain flavor delivery. Advanced biotechnologies such as precision fermentation show promise in synthesizing dairy‐like flavors. Future research should integrate multi‐omics and artificial intelligence to accelerate the development of plant‐based cheese analogs with superior sensory profiles, facilitating their transition into mainstream food markets.