Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation

Abstract

This study aims to provide evidence for the improvement of PBBA flavor, the differences in the volatile profiles and taste properties between three types of plant-based beef analogue (PBBA) and beef been investigated,. The volatile profiles and taste properties of PBBAs (labeled as PBBA-B, PBBA-C, and PBBA-D) and beef (including raw, fried, and steamed styles) were analyzed using solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) coupled with the electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation. A total of 126 volatiles were identified from PBBAs and beef. We found that 2, 3-butanedione (391.22–517.28 μg/kg in beef) and octanal (41–96.24 μg/kg in beef) were lacked in all types of PBBAs. Due to the abnormally high content of acids, hydrocarbons, and heterocyclic substances (several fold to hundred times), two types of PBBAs failed in simulating the aroma of beef in any cooking methods. Compared with beef, the aroma of thermal processed PBBAs were significantly decreased in the E-nose and sensory analysis. E-tongue analysis showed that PBBAs were more bitter and sour than that of beef. In addition, we found that fat like aroma may be the reason why PBBA-D is more similar to beef through sensory evaluation. This study can provide reference for the improvement of PBBA flavor.