Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to improve the flavor of plant-based meat alternatives.
The research studies the effects of sugar type, concentration, and reaction temperature on factors such as sensory characteristics, volatile organic compounds, and products of the Maillard reaction (a chemical reaction between amino acids and reducing sugars that creates melanoidins, the compounds which give browned food its flavor).
The results indicate that temperature is the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. The most notable meat flavor and the highest levels of acceptability were achieved through 25 mM xylose-based flavorings prepared at 140 °C.
More research needed
Analysis of volatile organic compounds revealed that a variety of substances associated with meat flavor were present, including aldehydes, ketones, and alcohols. The researchers conclude that the Taguchi method is effective in optimizing the production of meat flavorings for plant-based products.
However, they also note the need for further research to identify why extraneous odors sometimes appear and how they can be corrected to obtain more balanced flavor profiles. Furthermore, the authors suggest that consumer studies should be conducted to test the flavorings on a larger scale.
Alt meat flavoring challenges
Earlier this year, a new book was published which explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets. The book describes how molecules called free glutamate and nucleotides are the key to creating meaty umami flavors.
In January, international flavor and fragrance producer IFF announced it would be collaborating with Unilever and Wageningen University and Research (WUR) to address flavor challenges associated with plant-based meat. The project will explore how flavors bind to protein molecules, working to remove beany or bitter off-notes.
“This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry,” said Neil Da Costa, lead scientist of global product research at IFF.
