The aroma profile of foods containing vegetable proteins is complex due to the presence of a large number of compounds belonging to different chemical classes. The manufacturing process use many parameters of which temperature plays a role in the generation of volatile compounds. The flavour profiles of two vegetable proteins samples (high and low thermal processing) were studied. GC-MS analyses detected and identified 71 aroma compounds (pyrazines, alcohols, ketones, aldehydes) in the two samples. Quantification showed a difference between the two thermal treatments. GC-O analysis described 70 olfactive areas, 39 of which attributed to a chemical compound.