Mitigating Off-Flavors of Plant-Based Proteins

Mittermeier-Kleßinger, Verena Karolin; Hofmann, Thomas; Dawid, Corinna

doi:10.1021/acs.jafc.1c03398

Cited by 53 publications

(49 citation statements)

References 30 publications

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“…However, various off-flavor-producing compounds, including hexanal, heptanal, 2-octenal, 1-octen-3-ol, and benzaldehyde, were detected and linked to an unpleasant beany and grassy odor in the proteins isolated from these beans. It is known that most bean proteins used for producing plant-based meat analogs release the same off-flavors [ 30 , 34 ]. These compounds affect the overall flavor of the final product [ 32 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

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Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

et al. 2022

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The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for plant-based meat analogs is the off-flavor from soy, which limits their consumer acceptability. Among the various methods developed for overcoming this challenge, masking the beany flavors with cyclodextrins (CDs) is an attractive, cost-effective, and safe strategy. However, the current established CD treatment method does not meet the requirement for a clean-label. This study aimed to develop more acceptable off-flavor-masking technologies for plant-based patties for modern clean-label preferences using enzymatic methods. We used the cyclodextrin glucanotransferase (CGT), “Amano,” as a commercially available food-grade CGT. The CGT-catalyzed reaction in plant-based patties yielded 17.1 g/L CD. As CGT could yield sufficient CD in the patties, we investigated whether CDs produced by CGT could mask the off-flavors released from the plant-based patties. The CGT-treated patties had significantly lower volatilization amounts of the known beany off-flavor-generating compounds compared to the non-treated patties. Moreover, CGT treatment improved the texture of the patties and increased their water- and oil-holding capacity. As CGT is rendered inactive after cooking, it would not be considered an additive. These findings indicated that CDs produced by the CGT reaction could effectively mask off-flavors of meat analogs and improve their physical properties while meeting clean-label requirements.

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Section: Resultsmentioning

confidence: 99%

“…It is known that most bean proteins used for producing plant-based meat analogs release the same off-flavors [ 30 , 34 ]. These compounds affect the overall flavor of the final product [ 32 , 34 ]. This phenomenon limits the consumer acceptability of the products [ 1 , 8 , 9 ].…”

Section: Resultsmentioning

confidence: 99%

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

et al. 2022

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“…The main ingredient of PBA3 was pea protein concentrate and it was not significantly different from the other PBAs in terms of texture or overall liking, but it did score the lowest for the participants’ liking of flavor. Pea protein has been associated with bitterness, beany, earthy, and astringency [ 39 , 40 ], which may have led to the participants’ disliking of the flavor of PBA3.…”

Section: Resultsmentioning

confidence: 99%

“…PBA3, containing pea protein concentrate, was separated from all other samples and was associated with fatty, nutty, off-flavor, fibrous, and chewy. Past studies have found that pea protein can lead to off-flavors [ 39 ] and chewiness in meat analogs [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Ettinger

Falkeisen

Knowles

et al. 2022

Foods

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The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.

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“…Another challenge is simulating the taste and aroma of meat products due to the extreme complexity of the compounds associated with the flavor of meat (He et al., 2020; Li & Li, 2020). Furthermore, off‐flavors, such as a beany flavor, a bitter taste, an aftertaste, and astringency, are often detected in plant‐based alternatives (Mittermeier‐Kleßinger et al., 2021; Sha & Xiong, 2020). “Off‐flavors” refer to objectionable flavors, including perceived undesirable tastes, odors, and other sensations such as astringency.…”

Section: Introductionmentioning

confidence: 99%

Flavor challenges in extruded plant‐based meat alternatives: A review

Wang

Tuccillo

Lampi

et al. 2022

Comp Rev Food Sci Food Safe

110

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Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.

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Mitigating Off-Flavors of Plant-Based Proteins

Cited by 53 publications

References 30 publications

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken

Flavor challenges in extruded plant‐based meat alternatives: A review

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