Flavor Enhancer Research Articles

Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor

Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. The process of winemaking involves a complex of enological technique that faces a host of challenges in a winery including, inconsistent quality due to chemical and microbiological instability, limited sensory flavor profiles, and concerns met with changing micro-environmental conditions. Fermentation is a metabolic process where the chemical composition of an organic substrate is fragmented via the cellular enzymes under anaerobic conditions. Mixed fermentation, which involves using multiple strains, can enhance the aroma of fermented food, overcome the limitations of single strain fermentation, and improve flavor and quality of food. Mixed fermentation has important applications for agro-food industries, healthcare products and medical sciences. The modern mixed fermentation process showed the enhancement of wine aroma, flavor and taste, reducing volatile acidity and upregulating the phenylethyl acetate concentration through synergistic effect of multiple microorganisms. Key microorganisms in alcohol fermentation, such as yeast, lactic acid and acetic acid bacteria, interact with each other during alcohol fermentation process affects the quality and flavor of the wine. Extremophilic microorganisms have established different molecular strategies to survive amidst the adverse conditions. Biocatalysts isolated by these organisms are termed extremozymes and possess extraordinary properties of salt allowance, thermostability, and cold adaptability. However, the physicochemical and sensory properties of alcohol are important to the quality of end-use products. Therefore, when optimizing fermentation conditions, selecting a right combination of microorganisms is the key to derive better physicochemical and sensory properties. However, the use of mixed fermentation and extremozymes can provide significant insight and potential remedial solutions to overcome these technical problems and shape the final product in more desirable and sustainable ways, challenging the current shortcomings to deliver a more resilient end-products with consistent, flavorful, and a number of what may be considered remedial techniques can be employed to produce an acceptable product to consumers.

Mini review of plant products as food supplement against MSG-induced liver injury: antioxidant, oxidative stress and histological prospects

Monosodium glutamate (MSG) is an odorless white solid crystalline derived from the amino acid glutamic acid. It is widely used as a flavor enhancer, but its excessive consumption has been associated with toxicity to various organs. In MSG-induced liver injury, few mechanisms have been identified, which started with the generation of reactive oxygen species that leads to oxidative stress which further causes liver injury. In response to this health concern, there is growing interest in various plant products such as plant extracts, flavonoids and phenolic compounds that were able to minimize oxidative stress, serum transaminases and scavenge free radicals in the liver after MSG administration. This review explores the potential of various plant products as dietary supplements to MSG-induced liver injury, focusing on their antioxidant activities, modulatory effects on liver function markers, and histological outcomes. By compiling this evidence, this review provides insights into their potential as preventive strategies against MSG-related liver toxicity, supporting their inclusion in dietary regimens for the maintenance of liver function.

L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation.

L-Cysteine (L-Cys) serves as both an inhibitor of the carcinogen 1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and an enhancer of food flavor, supporting efforts to improve food safety and quality. Using a glucose/phenylalanine/creatinine model system, this study assessed the effects of varying L-Cys concentrations on PhIP inhibition and pyrazine flavor enhancement through UPLC-MS/MS and GC-MS analyses. The optimal PhIP reduction (82.8%-83.1%) was achieved with 20mg and 100mg of L-Cys, whereas the pyrazine enhancement peaked with 200mg and 100mg of L-Cys (50.54%-99.16% and 37.83%-98.82%, respectively). A partial least squares regression (PLS) model demonstrated strong predictive accuracy (R2c and R2p>0.73), providing a robust framework for regulating PhIP and pyrazine levels. This study offers a theoretical basis for advancing food safety and flavor quality, contributing to the development of safer and more enjoyable food products while addressing health and sustainability considerations.

Physicochemical and Sensory Characteristics of Rebon (Acetes SP.) Shrimp Paste Sauce

Rebon shrimp paste can be used as an additional ingredient in food products because it has the potential to act as a flavour enhancer. One form of processed shrimp paste that can increase the economic value of shrimp paste is making it into a sauce. The aim of this research was to characterize shrimp paste sauce based on shrimp sauce phsyico-chemical and sensory properties. The main process to manufacture shrimp paste sauce were the addition of dried shrimp paste into shrimp paste sauce mix. Experimental laboratory and a completely randomized design (CRD) with 3 replications were used as research method. The treatments in the study were different concentrations of shrimp paste at concentrations of 0%, 10%, 15% and 20%. The parameters observed include protein content, glutamic acid, viscosity, color and sensory (hedonic) tests. Parametric data were analyzed using the analysis of variance (ANOVA) test and continued with the Tukey’s test, while non-parametric data were analyzed with the Kruskal-Wallis test and continued with the Mann-Whitney test. The results showed that the addition of rebon shrimp paste had a significant effect (P < 5%) on protein content, glutamic acid, viscosity and sensory assessment of shrimp paste sauce. The best shrimp paste sauce formulation in this study with the addition of 15% rebon shrimp paste was assessed from the protein content of 15.70%, glutamic acid 4.26%, viscosity 1759.3 cP and sensory test with a confidence interval of 7.28<µ<7.46.

Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study.

Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence. In this pilot study as a first step, each studied botanical, belonging to Piperaceae or aromatic herbs, has been subjected to headspace solid phase micro-extraction (HS-SPME) coupled with gas-chromatography mass spectrometry (GC-MS) analysis to assess their spontaneous volatile emission, representing the complex chemical pattern, which encounters the consumers' olfactory perception. Furthermore, the present investigation, performed on 12 individuals, outlines the administration of a pilot study, merging the typical sensory analysis with emotional data collection and the innovative contribution related to the study around the Autonomic and Central Nervous System activation in consumers, performed using wearable technologies and related signal processing. The results obtained by our study, beyond demonstrating the feasibility of the approach, confirmed, both in terms of emotional responses and biomedical signals, the significant emotional potential of spices and aromatic herbs, most of which featuring an overall positive valence, yet with inter-subjects' variations. Future investigations should aim to increase the number of volunteers evaluated with such an approach to draw more stable conclusions and attempting a customization of product preferences based on both implicit and explicit sensory responses.

Optimization of the production of grade A liquid smoke from Patchouli solid residue using a distillation-adsorption process

<p>Patchouli cultivation in Lhokseumawe, Aceh Province, produces a significant amount of biomass, with approximately 96%–98.5% of the raw material ending up as solid residue after the oil distillation process. This waste is often discarded or burned, leading to environmental problems. However, this residue is rich in compounds derived from the breakdown of lignocellulose and can be pyrolyzed to produce liquid smoke. Liquid smoke contains valuable phenols, acids, and carbonyls but may also generate harmful byproducts such as polycyclic aromatic hydrocarbons (PAHs). This study aimed to optimize the production of grade A liquid smoke through purification using a distillation and adsorption process. Pyrolysis of patchouli residue was conducted at 400 ℃ to produce liquid smoke. Furthermore, the raw liquid smoke was purified by distillation and adsorption. The distillation process was conducted at a temperature range (X<sub>1</sub>) of 150–200 ℃ for 30–90 min (X<sub>2</sub>). The weight of activated biochar used during the adsorption process varied between 5 and 15 g (X<sub>3</sub>). The experimental design was carried out using Design Expert version 13. Research findings indicate that the optimal condition for liquid smoke was achieved with the equation Y = 1.26 + 0.53X<sub>1</sub> + 0.0319X<sub>2</sub> + 0.8023X<sub>3</sub> – (4.91X<sub>1</sub>)<sup>2</sup> – (0.0015X<sub>2</sub>)<sup>2</sup> – (0.2147X<sub>3</sub>)<sup>2</sup> – 0. 0644 X<sub>1</sub>X<sub>2</sub> – 0.0327X<sub>1</sub>X<sub>3</sub> + 2.15X<sub>2</sub>X<sub>3</sub>. The best results were obtained at a distillation temperature of 175 ℃, a duration of 90 minutes, and using 13.4 g of activated carbon, which resulted in a high total phenol yield of 8.06%. The produced liquid smoke was classified as grade A, with a yield of 74.33%, a density of 0.9928 g/m³, a viscosity of 1.6203 cP, and a pH of 3.32. This research highlights an eco-friendly solution for valorizing patchouli waste, transforming it into a product with a wide range of applications as a food preservative, flavor enhancer, and medicinal agent.</p>

Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition.

This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer. Using the hedonic threshold, the research identified that a 25% reduction in sucrose was generally acceptable to consumers, whereas a 50% reduction led to product rejection, indicating a strong preference for sweetness. Temporal Dominance of Sensations (TDS) analysis further confirmed consumers' sensitivity to sugar levels, with a marked preference for biscuits containing a 25% sucrose reduction. Interestingly, thaumatin's inclusion did not influence the perception of sweetness but enhanced the buttery flavor. Despite lower fracturability in reduced-sugar biscuits, hardness remained largely unaffected, contrary to initial expectations. Additionally, the reduced sugar content resulted in darker biscuits, which may have contributed to variations in consumer acceptance. The storage time did not significantly impact the sensory attributes, indicating that sugar reduction can be implemented without compromising consumer satisfaction over time. These findings are significant for food manufacturers seeking to develop healthier biscuit formulations while maintaining product appeal.

Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white

Effect of enzymatic hydrolysis on flavor enhancement of yogurt fermented by lactic acid bacteria in egg white

Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation.

Levilactobacillus brevis CHOL1, exhibiting a nitrite degradation rate of 99.03%, was added to dry fermented sausages to evaluate its effects on product quality, sensory and aroma properties. Lipidomics analysis was performed to explore the mechanism of aroma formation after inoculation. Results showed that Lev. brevis CHOL1 reduced the sausages' pH, water activity, and nitrite residues. Inoculation also imparted desirable texture and sensory characteristics to the sausages. Furthermore, significant increases in alcohol, acid and ester contents were observed, which enhanced the aroma of the sausages. Correlation analysis revealed that Lev. brevis CHOL1 promoted the hydrolysis of PC 36:2 and PC 35:2, thereby facilitating the production of key aroma compounds such as heptanol, hexanol and octanol. These components improved the aroma profile of the sausages. These findings indicate that Lev. brevis CHOL1 inoculation is a promising method to reduce the content of nitrite residues and improve the flavour of dry fermented sausages.

Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aroma Baijiu.

Flavor components largely depend on microbial activity and environmental conditions during traditional fermented food production. However, the microbial and abiotic contributions to the flavor of Chinese strong-aroma Baijiu (SAB) remain poorly understood. In this study, the composition and functional profiles of the fungal and bacterial communities changed significantly after fourteen days of grain fermentation. Acetilactobacillus jinshanensis, Issatchenkia orientalis and Kazachstani humilis became the dominant species as fermentation proceeded. Pathways related to lipid, protein and secondary metabolite metabolism were enriched during the middle and later stages of grain fermentation. Ethyl caproate, hexyl caproate, and ethyl lactate were identified as the main volatile components in fermented grain. Lactobacillus species were significantly related to volatile components. Compared with fungi, bacterial diversity accounted for 96% of the variation in volatile components coupled with temperature, acidity and reducing sugar. This work provides insights into the production optimization and flavor enhancement of SAB by optimizing abiotic factors and microbial compositions.

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei.

Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) Lacticaseibacillus paracasei and vacuum, as well as assessing the LAB as a preventive measure against Escherichia coli O157:H7. To achieve this goal, microbial plate count techniques, the evaluation of the physicochemical characteristics, and Check-All-That-Apply/Rate-All-That-Apply sensory analyses were performed on bananas and apples individually fermented at 30 °C for 2 and 7 days, respectively. Additionally, a challenge test using E. coli as pathogenic bacteria was performed. The characteristics of each fruit determined the efficiency of the LAB's protective activity. LAB-inoculated batches controlled the growth of E. coli in both salted fruits, but this pathogenic bacterium in the apple case was controlled even in the salt-reduced batch. Sensorially, only inoculated fermented apples found a reduction in off-flavor and old fruit smell; however, higher acceptability was found in the salt-reduced with LAB batches of both fruits. Thus, Lacticaseibacillus paracasei proved to be a cheap, easy, and feasible protective method that can ensure a protective strategy on salt-reduced fermented apples and should be studied particularly for different fruits.

A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices

Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safety and shelf life. Challenges such as strain selection, regulatory compliance, and consumer acceptance highlight the need for thorough screening and education for successful implementation. This review paper entails the use of traditional preservation methods as well as the importance of bio-preservatives for the preservation of different spices to enhance shelf life.

Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system

AbstractBACKGROUNDThe typical aroma compounds in methionine‐glucose Maillard products often undergo further degradation and polymerization during storage and thermal processing, leading to flavor dispersion and aroma distortion. It is crucial to identify measures that enhance typical aroma substances in such flavor matrices.RESULTSThe effect of oxygen on the flavor formation of methionine‐glucose thermal reaction system was explored by determining typical flavor substance contents and flavor differences. Compared with the oxygen concentration in the air (21%), a high oxygen concentration (30% and 40%) effectively promoted the formation of typical flavor substances. Pyrazines increased by 44% and thioethers increased by 13%. The reaction process and the content of key substances were both measured to explain the involvement of oxygen. It was found that high oxygen concentration increased the reaction efficiency of glucose and methionine and promoted the formation of α‐dicarbonyl compounds, including glyoxal, methylglyoxal and 3‐deoxyglucosinone. Moreover, a glyoxal‐methylglyoxal‐methionine model system was established to verify the effect of oxygen intervention on the formation of pyrazines and thioethers generating from α‐dicarbonyl compounds. It was confirmed that a high oxygen concentration promoted the consumption of glyoxal and methylglyoxal, which were more readily converted into pyrazines and thioethers without forming melanoidins.CONCLUSIONA high concentration of oxygen promoted the formation of pyrazines and thioethers during the Maillard reaction of methionine and glucose, and effectively inhibited the occurrence of browning. The present study provides a new concept for the typical flavor enhancement of methionine‐glucose Maillard reaction products. © 2024 Society of Chemical Industry.

Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices

Broccoli provides a good source of many nutrients and bioactive compounds. However, bitterness of broccoli deterred sensory desirability and furthermore impacted its consumption. Cooking and seasoning addition can be used to reduce the bitterness and to increase the preference of vegetables. The objective of this study aims to investigate the effect of blanching and flavor enhancement with various sauces on the bioactive and organoleptic properties. Broccoli was prepared: raw (C), blanched (B), blanched and flavored with Japanese style sauce (F1), with cheese (F2), and with Chinese style sauce (F3). The bioactive compounds (polysaccharide and phenolic compounds), antioxidant properties (DPPH and ABTS scavenging activities), and sensory preference characteristic were evaluated. The results showed blanching and combined with seasonings significantly altered the color parameters (a*, C* and ho) of broccoli. While blanching and sauces additions improved antioxidant contents and capacity as well as all sensory acceptances tested. Compared to the control, blanching and sauces additions increased the contents of phenolic compounds and polysaccharides from 8.3 to 8.4-10.0 and from 78 to 93-106 mg/g dw, respectively. While blanching and sauces increased the scavenging capacity of DPPH and ABTS from 1.29 to 1.43-1.83 and from 3.28 to 4.52-5.27mg Trolox/100g, respectively. Principal component analysis (PCA) analysis further showed blanching and sauces additions were positively correlated with the acceptance of flavor, taste and overall but negatively correlated to color acceptance. In conclusion, blanching or flavorings retained color acceptance (sensory score >5) and enhanced antioxidant capacity and sensory preference.

Proximate Composition and Amino Acid Composition in the Viscera of Skipjack Tuna (Katsuwonus pelamis)

The viscera of skipjack tuna (Katsuwonus pelamis) is often regarded as an underutilised waste in the fishing industry, with approximately 20% of the total weight of skipjack waste being discarded, which presents a cost burden for producers. Although skipjack tuna has been studied previously, the nutritional potential of its viscera as a food source still requires further exploration. Therefore, this study aims to evaluate the nutritional content of skipjack tuna viscera obtained from the fish processing industry. Analysis was conducted on the proximate composition, including moisture, protein, fat, ash, and carbohydrates, as well as the amino acid profile. The mixture and parts of the skipjack's viscera were observed morphometrically. The results of the morphometric analysis showed that the mixture of skipjack tuna viscera has a length of 12.05±0.72 cm and a width of 5.14±0.92 cm, slightly larger than other viscera parts such as the liver, stomach, and intestines (11.86±2.11 cm, 10.86±2.04 cm, 9.94±1.37 cm, respectively). Proximate analysis showed that skipjack viscera contains 91.02±0.33% protein (dry basis), 6.23±0.52% fat, 2.65±0.16% ash, and 0.1±0.03% carbohydrates. A total of 18 identified amino acids consist of 10 essential amino acids (lysine 12.90±0.12, leucine 10.90±0.01, threonine 8.03±0.00, valine 7.49±0.01, isoleucine 6.56±0.04, phenylalanine 5.06±0.04, tyrosine 4.67±0.02, histidine 3.14±0.01, methionine 3.02±0.00, and tryptophan 1.86±0.00 mg/g protein) and 8 non-essential amino acids (cystine 2.07±0.00, proline 7.20±0.00, serine 7.68±0.06, arginine 9.02±0.01, alanine 9.41±0.02, glycine 10.87±0.07, aspartic acid 14.33±0.02, and glutamic acid 19.80±0.02 mg/g protein). Overall, skipjack viscera is a highly valuable source of protein, containing both essential and non-essential amino acids. These findings demonstrate the potential of skipjack viscera to be utilised as a material in the production of enzymes, hydrolysates, and the enhancement of umami flavor in the food industry.

Study of Dietary Risk Factors Involved in the Occurrence of Gastroesophageal Reflux Among Students in Ivory Coast

In 2016, the work of Amoikon <i>et al</i> showed a high prevalence of gastroesophageal reflux and inappropriate eating habits in student populations in Ivory Coast. With the aim of continuing this work through the search for explanatory dietary factors, a dietary study was carried out. It took place from October 15, 2016 to February 17, 2017, in a population of 1228 students, with an average age of 22.5 years, dominated by the male sex. This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of studying the relationship between eating habits and the occurrence of gastroesophageal reflux among students in Ivory Coast. The evaluation of pathologies frequently encountered in the population revealed a prevalence of 29.3% of gastroesophageal reflux. The analysis of the relationship between eating behaviors and the occurrence of the pathology revealed the involvement the high consumption of carbonated drinks, spicy foods, non-alcoholic exciting products, and flavor enhancer products. In view of these results we can conclude that unrationalized eating habits can lead to health problems. This study proves that certain inadequate dietary behaviors are responsible for gastroesophageal reflux in students’ population and could have repercussions on the success rate in our universities. In order to avoid this situation, it would be important to organize awareness campaigns for behavior change with a view to improve their state of health.

Recent trends and advancements in the utilization of green composites and polymeric nanocarriers for enhancing food quality and sustainable processing

Abstract Consumers now have access to synthetic natural organic nanofoods with tailored properties. These nanofoods use organic or inorganic nanostructured ingredients to enhance bioavailability, making them more effective than traditional supplements. Common materials include metals like iron, silver, titanium dioxide, magnesium, calcium, selenium, and silicates. Modifying the surface of these nanoparticles can provide unique benefits such as improved preservation, mechanical strength, moisture control, and flavor enhancement. Nanocarriers, such as polymeric, lipid, and dendrimer-based carriers, are used in food production. Common polymers include polyglycolic acid, poly (lactic acid), chitosan, and sodium alginate. Lipid carriers have a hydrophobic outer layer and a hydrophilic core, while dendrimer carriers are made from materials like polyethylene glycol and polyamidoamine. These nanocarriers can encapsulate up to 99% of active ingredients, ensuring precise delivery and stability. The nanocarriers in commercial foods are emulsions, inorganic coatings, and fiber coatings. For instance, cucumbers coated with nano emulsions show up to 99% antimicrobial effectiveness. Inorganic coatings, such as potassium sorbate, calcium caseinate, and titanium dioxide, significantly extend the shelf life of packaged foods. Lipid and protein-encapsulated nanosystems offer complete gas barrier protection. This review highlights the exclusive use of nanoparticles in food processing and packaging to enhance quality, safety, and shelf life.

From Farm to Glass: Championing Local Ingredients in Beverage Creation

The global beverage industry is during a transformation, driven by consumers seeking authenticity, sustainability, and a closer connection to the sources of their food and drink. As a result, there’s a growing movement among bartenders, beverage developers, and mixologists to incorporate locally sourced ingredients into their creations. This trend, often referred to as “farm-to-glass,” mirrors the farm-to-table movement in the culinary world, emphasizing traceability, seasonality, and the environmental and economic benefits of supporting local agriculture. In this article, we will explore the key facets of the farm-to-glass approach, including the importance of local ingredients, sustainability, economic benefits, flavor enhancement, and the creative challenges that come with it. By understanding these elements, we can appreciate how beverage creators are redefining the landscape of modern mixology and crafting a more sustainable, community-focused future for the industry. Keywords: Sustainability, Farm to Glass, Local Ingredients, Environmental Impact, Agriculture, Local Economies, Farmers, and producers, Locally Sourced, Eco-conscious.

Rapid metabolic fingerprinting meets machine learning models to identify authenticity and detect adulteration of essential oils with vegetable oils: Mentha and Ocimum study.

Essential oils (EOs) are gaining popularity due to their potent antibacterial properties, as well as their applications in food preservation and flavor enhancement, offering growth opportunities for the food industry. However, their widespread use as food preservatives is limited by authenticity challenges, primarily stemming from adulteration with cheaper oils. This study investigated a rapid, cost-effective, and non-destructive method for assessing the authenticity of widely used Mentha and Ocimum EOs. The proposed approach integrates Fourier transform near-infrared (FT-NIR) spectroscopy with machine learning to enable rapid metabolic fingerprinting of EOs. Four Mentha species and three Ocimum species were analysed, and the system was tested on market samples adulterated with vegetable oils. The approach achieved exceptional performance, with Q2, R2, and accuracy exceeding 0.98, alongside specificity and sensitivity greater than 98%. These findings demonstrated that FT-NIR, combined with machine learning, offers a highly efficient solution for addressing authenticity and adulteration issues in EOs.

Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.

Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary. This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement. The components used in the analogs, such as unsaturated fats, fibers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profile, are described. The study identifies the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. More studies are warranted to scope and underscore the significance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges.