Surmounting the off-flavor challenge in plant-based foods

Leonard, William; Zhang, Pangzhen; Ying, Danyang; Fang, Zhongxiang

doi:10.1080/10408398.2022.2078275

Cited by 35 publications

(20 citation statements)

References 127 publications

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“…Twenty-three volatile compounds, as shown in Table 1 , with typical off-flavor characteristics related with beany or off-flavor, were identified in commercial plant-based meat analog products ( Table 1 ) including aldehydes (n = 10), alcohols (n = 5), ketones (n = 4), acids (n = 3), and one furan. These compounds were reported as representative compounds that lead to beany or off-flavor in soy-based foods [ 31 , 32 , 33 ]. The total relative contents of off-flavor volatile compounds in commercial meat analogs were calculated by being added up.…”

Section: Resultsmentioning

confidence: 99%

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Yuan

Qin

et al. 2023

Foods

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This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography–mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5–39%, 5–15%, and 11–56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8–42%, 11–55%, 2–52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (p < 0.001). Moreover, the aroma-active compounds in extrudates were changed. More pleasant compounds, including alkanes and olefins, were observed by adding different spices as well. Especially in black pepper treated extrudates, the OAV value of off-flavor volatile compounds such as hexanal, octanal, 2-pentlyfuran decreased. In conclusion, the addition of spices can reduce off-flavor compounds related to thermal reactions, such as oxidation and the Maillard reaction, and impart newly pleasant flavors to extrudates during the extrusion of SPC. It is important to explore new methods that can be used to improve the flavor of extrudates so that consumers’ preferences of meat analog products can be improved.

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Section: Resultsmentioning

confidence: 99%

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Yuan

Qin

et al. 2023

Foods

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“…Overall, most plant ingredients do not have any perceptible meaty aroma or taste ( Fuhrmeister and Meuser, 2003 ; Taherian et al, 2011 ). Furthermore, off flavors including green, beany, astringent, bitter, and metallic tastes are also considered potential constraints in some plant ingredients, such as legumes ( Leonard et al, 2022 ). Specifically, off-flavor volatiles such as n-hexanal, ethyl vinyl ketone, and 1-octen-3-ol are mainly formed by the oxidation of unsaturated fatty acids ( Frankel, 1991 ; Wang et al, 2022 ), whereas non-volatiles linked to off tastes were due to other substrates like phenolic compounds, free fatty acids, bitter amino acids, saponins and alkaloids ( Campos-Vega et al, 2010 ).…”

Section: Sensory Characterization Of Plant-based Meat Analogs and The...mentioning

confidence: 99%

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Elhalis,

See,

Osen

et al. 2023

Front. Microbiol.

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Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product’s firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.

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“…Un aspecto importante en el empleo de proteína vegetal en la reformulación de alimentos o en la preparación de suplementos es que plantea ciertas dificultades desde el punto de vista sensorial y puede resultar un factor que limite la aceptación de los nuevos productos por parte de los consumidores (54). Se han descrito distintos sabores desagradables (amargo, graso, herbal, leguminoso, astringente), consecuencia de la presencia de compuestos volátiles (alde-Diabetes.…”

Section: Productos Alternativos a Base De Proteína Vegetalunclassified

“…Se hace evidente por tanto necesidad de informar adecuadamente a los consumidores y asegurar que, si reducen el consumo de alimentos de origen animal, escojan alternativas que eviten una disminución no intencionada de micronutrientes en la dieta, y se satisfagan las recomendaciones nutricionales (58). hídos, cetonas, pirazinas y furanos),y no volátiles (péptidos, alcaloides, compuestos fenólicos) que pueden ser minimizados con algunas estrategias tecnológicas (54).…”

Section: Productos Alternativos a Base De Proteína Vegetalunclassified

Functional, nutritional and commercial aspects of Plant-based proteins as alternative for meat products analogues. A review

Anchía

Giura

Ansorena

2022

an.ranf

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The interest in vegetable proteins has increased in recent years as they represent a great alternative for the production of analogue products to traditional animal origin foods. In addition to the advantages of its production, which is more sustainable than animal protein production, this option is better accepted by consumers than other alternatives such as insects or cultured meat. The techno-functional properties of vegetable proteins can be improved with the application of traditional and emerging technologies. From a nutritional point of view, it is possible to compensate for some deficits with a varied diet. There are still technological challenges, both in terms of their production and also of their use in the development of healthy foods, alternatives to their counterparts of animal origin. Keywords: proteins; techno-functionality; sustainability; vegetables

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Surmounting the off-flavor challenge in plant-based foods

Cited by 35 publications

References 127 publications

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Functional, nutritional and commercial aspects of Plant-based proteins as alternative for meat products analogues. A review

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