Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles

Market demand for palatable plant-based meat alternatives is on the rise. One of the challenges is formulating products with sensorial characteristics similar to conventional meat. In this study, the effect of myoglobin on the aromatic profile of plant-based meat alternatives was assessed. Plant-bas...

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Bibliographic Details
Published in:	Foods Vol. 11; no. 13; p. 1985
Main Authors:	Devaere, Jolien, De Winne, Ann, Dewulf, Lore, Fraeye, Ilse, olji?, Irena, Lauwers, Elsa, de Jong, Andy, Sanctorum, Hermes
Format:	Journal Article
Language:	English
Published:	Basel MDPI AG 01-07-2022 MDPI
Subjects:	Alcohol Aldehydes aroma Communication Composition Cooking Food science Gas chromatography Headspace Health aspects HS-SPME-GC-MS Hydrocarbons Lipids Mass spectrometry Mass spectroscopy Meat Myoglobin Myoglobins Oxidation PCA-analysis Phenols Plant-based foods plant-based meat alternatives Principal components analysis Properties Proteins Pyrazines Retention Sensory properties Solid phase methods Solid phases Supply and demand Testing Vegetarianism VOCs Volatile compounds Volatile organic compounds Volatiles Belgium United States > US
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