Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing

•Extrusion was a significant contributor to the reduction of odors.•A few new volatile compounds were generated after the extrusion process.•The germination and extrusion process reduced beany taste synergistically.•Pea/lentil HMMAs respectively resemble cooked poultry/livestock meat in color.•Germination increased the umami taste and slight bitterness of HMMAs.