Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions

► Quality of cauliflower soup powder is mainly decreased due to protein degradation. ► Lipid oxidation is of less importance in determining shelf-life of cauliflower soup powder. ► Freshly prepared soup powder have a high content of free radicals. ► Dimethyl disulfide is important for off-flavours.