Meaty Aroma Research Articles

Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate.

This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of Corynebacterium glutamicum fermentation on the flavoring compounds of seasonings in SPI enzymatic hydrolysate was examined. Sensory evaluation showed that the SPI seasoning had mainly aromatic and roasted flavor, and the response signals of S18 (aromatic compounds), S24 (alcohols and aldehydes), and S25 (esters and ketones) sensors of the electronic nose differed significantly. Overall, 91 volatile compounds were identified via gas chromatography-mass spectrometry. SPI seasonings contained a higher number of alcohols, ketones, aromatics, and heterocyclic compounds than traditional seasonings, which had stronger cheese, fatty, and roasted aromas. According to the relative odor activity value (ROAV) analysis, n-pentylpyrzine, 2,6-dimethylpyrazine, and tetramethylpyrazine are the key flavoring compounds (ROAV ≥ 1) of SPI seasoning, which may impart a unique roasted and meaty aroma. Therefore, the fermentation of SPI enzymatic hydrolysate with C. glutamicum may improve the flavor quality of its products, providing a new method for the development and production of new seasoning products.

Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate

SummaryThis study investigated the effects of reducing sugars and protein‐to‐sugar ratios on generating volatile compounds from nutritional yeast hydrolysates after Maillard reaction. Nutritional yeast extract (NYE) was cleaved using Flavourzyme® at an enzyme‐to‐substrate ratio of 0.5% w/w, followed by heat treatment with varying concentrations of reducing sugars (i.e., hexoses: glucose and fructose and pentoses: xylose and ribose). The results showed that pentoses generate higher numbers and concentrations of volatiles than hexoses, especially furans, Strecker aldehydes, and sulphur‐containing compounds such as dimethyl disulphide. However, hexoses produced higher concentrations of pyrazines. Strecker aldehydes and pyrazines served as key aroma‐active compounds in meat aroma. Likewise, sulphur‐containing compounds played an important role in meat aroma due to their low detection threshold. The results showed that reducing sugars significantly impacts the volatile profile of NYE, potentially influencing the formation of meaty aroma compounds. These findings demonstrate the potential of MRPs to enhance meaty flavours due to the presence of volatile compounds with characteristics of cooked meat.

Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities

Maillard reaction products (MRPs) of mushroom protein have been shown to present unique flavor properties, but how additional reducing sugar and amino acids manipulate the generation of meaty flavor and the taste traits of MRPs are still open questions. In this study, the Copyinds comatus protein hydrolysates with different reducing sugars (D-ribose and D-xylose) and amino acids (cysteine, methionine, proline, and glutamic acid) were thermally treated. The flavor properties, volatile compounds and taste profiles of the resulting products were comprehensively evaluated using multi-scale flavor analyses techniques. Though the E-nose and E-tongue revealed enriched volatile profiles and taste traits of MRPs than the original hydrolysate, MRPs derived from various sugar-amino acid combinations cannot be well distinguished according to the PCA score plots. The fingerprints by GC-IMS revealed amino acid-specific compounds, including methylpyrazine, hexanol, and isopropyl acetate for methionine-participated MRPs, and ethyl propanoate, cyclohexanone, and 2-butanone for MRPs derived from cysteine. Quantitative results further demonstrated that the methionine-involved MRPs contained significantly higher amounts of sulfur- and nitrogen-containing VOCs than other MRPs, most of which were associated with meat-like odors. Sensory evaluation confirmed that the species of amino acid and reducing sugars made differences in the taste traits, and MRPs prepared from xylose-glutamic acid and xylose-methionine showed outstanding advantages of saltiness and umami taste enhancement. Overall, Copyinds comatus MRPs with methionine are efficient ingredients for the production of meat flavoring, with capacities to compensate for reduced sensory properties of low-sodium food.

The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine

Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80–140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV–visible spectra, fluorescence spectra, free amino acids, volatile compounds, E-nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness. Cysteine addition contributed to the color inhibition, enhancement of DPPH radical-scavenging activity and reducing power, improvement in mouthfulness and continuity, reduction of bitterness, and the formation of sulfur compounds responsible for meaty flavor. Overall, MRPs prepared at 120 °C with cysteine addition could be utilized as a potential meat flavoring with the highest antioxidant activity and relatively high mouthfulness, continuity, umami, meaty aroma, and relatively low bitterness.

Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham

SummaryTo investigate the mechanism of Penicillium inoculation on the flavour improvement of Jinhua ham, the microbial succession, free amino acid contents, volatile compound evolutions, sensory attributes and the relationship between key volatiles and sensory properties were investigated during the processing of Jinhua ham with P. aethiopicum (PA) or P. chrysogenum (PC) inoculation. The total counts of fungal communities in CK, PA and PC groups significantly increased from 2.74 log CFU*g−1 of raw ham to 5.18, 5.39 and 5.50 log CFU*g−1 from day 0 to day 28, and then decreased by 2.06, 1.94 and 1.86 log CFU*g−1 from day 28 to the final products (P < 0.001). The total contents of free amino acids significantly increased from 1584.22 mg/100 g of CK to 2117.20 mg/100 g of PA and 2174.05 mg/100 g of PC (P < 0.01); the contents of alanine, glutamic acid, lysine, valine, leucine and phenylalanine in PC were significantly higher than those of CK and PA (P < 0.05). Sensory scores of meaty aroma, nutty aroma and overall acceptance showed the largest values in PC among three groups. GC–MS results indicated that aromatic aldehydes and pyrazines in PC showed the largest increase, compared with CK and PA groups. PLS‐DA and correlation analysis demonstrated that benzaldehyde, benzeneacetaldehyde and 2,5‐dimethyl pyrazine contributed to the improvement of aroma attributes of Jinhua ham with Penicillium inoculation. The KEGG analysis further revealed that the metabolism of valine and phenylalanine was mainly involved in developing aromatic aldehydes and pyrazines of Jinhua ham with Penicillium inoculation. These results indicated that the inoculation of Penicillium could enhance the flavour quality of Jinhua ham.

Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking

The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E,E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.

Description of community behavior regarding the trade mode of babirusa (Babyroussa babirussa Celebensis Deniger), a protected endemic animal circulating at the Langowan traditional market, Minahasa Regency, North Sulawesi of Indonesia

Introduction and aim: The babirusa (Babyrousa babyrussa Celebensis Deniger) is a genetic resource of immeasurable value, even though it has held protected status for nearly 60 years. Unfortunately, its status remains declared as endangered due to factors such as forest encroachment in the North Sulawesi region. This research aims to investigate the behaviours of community collectors, traders, and consumers concerning their level of interest in babirusa meat, which continues to circulate in the Langowan traditional market, Minahasa Regency. The findings of this study can provide valuable recommendations for the government to formulate new policies and regulations. Methods: The research employed a survey method, focusing on the community of collectors, traders, and buyers of babirusa meat in the Langowan traditional market, Minahasa Regency, and its surroundings. Results: The results from the field survey were then juxtaposed with the outcomes of sensory test analyses conducted by several panellists at the Animal Products Technology Laboratory. Until now, babirusa meat remains a sought-after commodity for Minahasa residents in the Langowan area and its surroundings. This indicates that despite the existence of government regulations in the form of Conservation Law No. 5 of 1990, there is still evidence of the covert sale of protected babirusa meat in the Langowan traditional market, Minahasa Regency, North Sulawesi province of Indonesia. In conclusion: The local individuals in the Langowan traditional market of Minahasa Regency who purchase and consume babirusa meat are predominantly under 50 years old, with a higher representation of males with the majority holds of elementary school education, and their primary occupation of farmers. Public awareness of the endemic babirusa is remarkably high. The sensory test results indicated that babirusa meat is perceived as highly attractive in terms of colour, possesses a distinctive meaty aroma, rough texture, excellent taste, and high tenderness. This positive perception is linked to the understanding that babirusa meat has its own benefits, leading to a genuine liking for this unique meat. Implications: There exists a notable public awareness of babirusa as an endemic animal. The overall acceptability of babirusa meat was noteworthy, reinforcing its significance as an endemic animal in North Sulawesi. Specifically, the Langowan traditional market has been a focal point for the buying and selling of babirusa meat. This practice, which was more prevalent before 1990, continues to be carefully executed in the Langowan market being protected for the next sustainability of this endemic animals.

Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma

The effects of cysteine (Cys), glutathione (GSH) and cystine (GCys) on sulfides and meaty aroma were studied based on concentration monitoring and metabolomics. In multi-component models, Cys and GSH demonstrated a greater capacity to decrease dimethyl trisulfide (DMTS) levels and increase the proportion of 2-methyl-3-furanthiol (MFT), compared with GCys. Moreover, no discernible difference between Cys and GSH in dynamic profiles of volatiles to further analyze the synergistic effect of both. Results of single factor experiment and optimization revealed that the optimal thermal processing was a second-order thermal procedure. Aroma profiles revealed that the addition of Cys and GSH mixture increased the meaty intensity during the optimal thermal processing. Metabolomics based on Encyclopedia of Genes and Genomes pathway annotation confirmed that Cys and GSH significantly affected the degradation of methionine and thiamine in amino acid and protein metabolic pathways, resulting in various amounts of DMTS and MFT. Research on effect and potentially metabolic mechanisms revealed that the combination of Cys and GSH at ratio of 3:7 had higher and more effective control capacity for free radical reaction of sulfides than either one alone during second-order thermal processing, which would lay theoretical foundation for the development of high-quality thermal process products.

Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.

One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from Allium substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. Polyporus umbellatus-mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters. Using multisolvent and solvent-free aroma extractions coupled with gas chromatography-mass spectrometry-olfactometry, 5 odorants with high assigned flavor dilution (FD) factors (≥ 256) were identified in the fermented sample that have been reported in the literature as important aroma compounds of meat products: methyl palmitate, bis(2-methyl-furyl) disulfide, (E,E)-2,4-decadienal, γ-nonalactone, and eugenol. Using selected ion monitoring, the presence of bis(2-methyl-furyl) disulfide (meaty, savory, FD 256) after fermentation was confirmed. It was proposed that P. umbellatus enzymatically forms bis(2-methyl-furyl) disulfide from intermediates derived from the thermal degradation of thiamine.

Pengaruh penambahan konsentrasi cuka apel berbeda terhadap karakteristik kimia dan organoleptik kaldu ayam petelur afkir

Laying hen meat is a food ingredient that contains high enough nutrition. The weakness of rejected laying hens is that the meat is very tough, so it is not accepted by most consumers. One way to make chicken meat attractive is to use it as processed broth. Chicken meat and bones contain high levels of minerals and fat, so you need to add apple cider vinegar to remove these substances. This study aims to determine the chemical quality (fat content, ash content, and pH) and organoleptic quality (color, taste, and aroma). This study used 4 treatments, namely P0 (0%), P1 (1%), P2 (2%), and P3 (3%) each repeated 4 times to obtain a total of 16 research samples. The designs used were Completely Randomized Design (CRD) and Randomized Block Design (RAK). The results showed that the average value of chemical quality parameters (fat content, ash content, and pH) along with the addition of the highest concentration of apple cider vinegar was produced by P3 of 3.25%, 0.37%, 5.89. The average organoleptic values ​​(color, taste, and aroma) along with the addition of the highest concentration of apple cider vinegar were produced by P3 of 4.48 in the category of creamy brown color, 4.36 in the category of meaty aroma, and 4.20 in the category of savory taste. It could be concluded that the addition of apple cider vinegar to the culled laying hen broth had a significant effect (P<0.05) on the chemical and organoleptic quality of the culled laying hen broth.

Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine

The influence of pH was studied on volatile flavor formation during thermal treatment of an Amadori rearrangement product (ARP) with or without the addition of cysteine (Cys). The formation of thiols and sulfides or 2-acetylthiazole and pyrazines induced by Cys during thermal degradation of ARP was pH-dependent. At low pH levels, the hydrolysis of Cys to hydrogen sulfide (H2S) was promoted, giving rise to the increase of thiols and sulfides with an obvious meaty aroma. However, alkaline conditions were beneficial for enhancing the cyclization or transformation of imine to the enol structure, which strengthened the formation of 2-acetylthiazole and pyrazines with a roasted and nutty aroma. The imine was derived from the nucleophilic addition of Cys and methylglyoxal (MGO) and subsequent decarboxylation. At pH 8, Cys-induced variation of the flavor profile was weakened during thermal degradation of ARP. Accordingly, the combinational effect of pH and added Cys could be beneficial for achieving the desirable flavors during thermal processing of ARP.

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics.

The volatile aroma compounds in raw duck meat strongly affect consumers' purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG) Liancheng White and fast-growing (FG) Cherry Valley ducks were selected, and their volatile compounds were characterized using electric nose and gas chromatography-mass spectrometry. Furthermore, a widely targeted metabolomics approach was used to investigate the metabolites associated with volatile compounds. The results showed that hexanal, nonanal, octanal, heptanal, and 2-pentylfuran were abundantly present in duck meat, regardless of the breed. The higher nonanal and octanal rates contributed to the fatty and fruity aroma in SG meat than FG meat, while FG meat had a mushroom note resulting from higher octenol. Furthermore, widely targeted metabolomics showed a lower carnitine content in SG meat, which might promote lipid deposition to produce more octanal and nonanal. Higher sugar and amino acid contents led to a meaty aroma, whereas more trimethylamine N-oxide may generate a fishy note in SG meat. Taken together, this study characterized the raw duck meat aroma and provided the basic mechanism of the formation of the key volatile compound.

Comparison of Odorants in Beef and Chicken Broth-Focus on Thiazoles and Thiazolines.

The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a better understanding of the qualitative odour differences between boiled beef and boiled chicken, aroma extracts were isolated using Likens-Nickerson simultaneous distillation-extraction (SDE), selected expressly because the in-situ heating of the sample facilitates the capture of aroma intermediates during the cooking process, thereby mimicking the cooking of meat in stocks and stews. The extracts were then analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and GC-Olfactometry (GC-O). Most of the volatiles identified in this study were sulfur-containing compounds, such as sulfides, thiols, mercaptoaldehydes and mercaptoketones, which are derived from the Maillard reaction. Meanwhile, lipid oxidation results in the formation of unsaturated aldehydes, such as alkenals and alkadienals. Families of thiazoles and 3-thiazolines were found in the extracts. Two novel 3-thiazolines (5-ethyl-2,4-dimethyl-3-thiazoline and 2-ethyl-4,5-dimethyl-3-thiazoline) which may also contribute to the meaty aroma were identified in this work and synthesised from their respective aldehyde and mercaptoketone precursors.

Fermented shellfish condiments: A comprehensive review.

Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Vegetable oils with different unsaturated degrees (corn > peanut > olive > palm > coconut) and corresponding enzymatic hydrolysis-thermal oxidation (ENTH) oils were added into D-xylose and L-cysteine Maillard reaction (MR) system, respectively, for potential meaty aroma production. Results indicated that coconut oil and palm oil had lower peroxide, p-anisidine, total antioxidant values, and malondialdehyde content after ENTH and MR. Corn, peanut, and olive oils after ENTH could significantly promote MR because they caused the lower pH, higher reactants depletion, and higher browning degree in the water phase separated from the oil-Maillard reaction system. Additionally, the volatiles were mainly formed from oil phase. Corn, peanut, and olive oils were beneficial to volatiles formation in the oil-MR system due to fatty acid oxidation, especially oleic acid and linoleic acid. Meanwhile, compared to raw oils, adding ENTH oils to the MR system could reduce the content of oxygen, nitrogen, and sulfur-containing heterocycles.

Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork

Although postmortem aging of pork improves its umami taste when roasted, the relationship between roasted aroma and taste has not been investigated. Therefore, in this study, we investigated the role of taste-related metabolites in the aroma composition of roasted meat during postmortem aging. Comprehensive metabolomic analyses of taste-related metabolites and volatile organic compounds in aged pork were conducted by gas chromatography-time-of-flight mass spectrometry. Taste-related metabolites, including amino acids, sugars, fatty acids, and nucleic acids, accumulated with age. Among the detected aroma compounds, benzeneacetaldehyde and 2,5-dimethyl-3-(3-methylbutyl)-pyrazine levels increased with age; these compounds potentially contribute to roasty and meaty aromas. Furthermore, there was a positive correlation between aroma compounds and their precursors in raw meat; some amino acids contributed to the generation of benzeneacetaldehyde, 3-methylbutanal, 3-ethyl-2,5-dimethyl-pyrazine, and 2,5-dimethyl-3-(3-methylbutyl)-pyrazine via the Maillard reaction. These results confirm that the changes in taste-related metabolites in raw meat affect the specific aroma compositions of roasted meat.

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

Flavor characteristics of raw shrimp, high-salt and low-salt shrimp paste were evaluated and compared by sensory analysis, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In addition, aroma profiles and aroma-active compounds in these three samples were analyzed by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry (SAFE-GC-O-MS). Results of sensory evaluation revealed that these three samples showed significant differences in sensitivity to the W2W, W2S, W1S and W1W sensors of the electronic nose (p < 0.05), which represent organic sulfides, alkane aromatic compounds, short chain alkanes, and sulfides, respectively. Assessment of sensory parameters indicated tha high-salt shrimp paste had a strong roasted and meaty aroma, while low-salt shrimp paste showed an umami aroma more similar to raw shrimp. A total of 118 volatile compounds were identified using the three afore-mentioned gas chromatography methods. Among them, 37 aroma-active compounds were detected by GC-O. High-salt shrimp was shown to contain more acids, aldehydes and heterocyclic compounds, which resembled cheese, roasted and meaty aromas. In contrast, low-salt shrimp paste contained more esters, which was similar to the umami aroma profile of raw shrimp. Interestingly, pyrazines were only produced in fermented shrimp paste samples, suggesting that they were produced during the fermentation process and they may contribute unique roasted and meaty aromas, which were important for the overall aroma characteristics of shrimp paste.

Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analysed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odour thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, dimethyl trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and methyl 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents.

Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening

YE (yeast extract) has been widely used in the flavor industry as the source to produce the high-quality meaty and umami flavors. It is because YE is rich in the savory and mellow constituents and is important precursors to generate aromas via thermal treatment. This study aims to investigate the change of meaty aroma and umami taste in the hydrolyzed YE during the thermal treatment. In this study, gas chromatography–olfactometry-mass spectrometer (GC-O-MS) was employed to detect the aroma-active compounds, and systematic approaches was used for the taste-active umami proteolytics separation and detection. The reaction conditions of two optimal samples, YE-A and YE-B, were as follows: the reaction time (A) was 90 min, the reaction temperature (B) was at 115 °C, the concentration of YE solution (C) was 0.4 g/mL, and pH (D) was 5.5 and 6.0, respectively. The GC-O-MS results show YE-A contains 31 and YE-B contains 29 key aroma-active compounds, and the priorities of four factors are both C > B > D > A. The key aroma-active compounds that contributed to meaty flavor were both 3-(methylthio)propanal (cooked potato-like), dihydro-5-pentyl-2(3H)-furanone (coconut-like, peach-like), 2-ethyl-3,5-dimethyl pyrazine (potato-like) etc. with OAVs greater than 1. The Q-TOF–MS/MS results show that YE-A contained five umami peptides, which were Ala-Asp-Ala, Pro-Gly-Asp, Glu-Met-His, Gln-Pro-Ser and Val-Glu-His; whereas YE-B contained four umami peptides, which were Glu-Asp, Pro-Ser-Gly, Ala-Glu-Ala, and Gly-Gly-Pro-Gly.

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

Meat analogues are made from plant proteins using high-moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard-reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat-treated food products, by contributing to their appearance, texture, flavor, and aroma. Therefore, MRP added at different concentrations with the plant proteins before extrusion may produce meat alternatives with high aroma and taste quality while maintaining fibrous structure. This study investigated the effects of MRP at different concentrations (0%, 10%, 20%, 30%, and 40% wet weight) with plant proteins on the physicochemical properties of extruded meat alternatives. The textural, microstructural, chemical, and sensory properties of meat alternatives were studied, where meat alternatives consisting of 40% MRP showed the lowest degree of texturization and observed with multiple segmented layers accompanied with some fibrous microstructure. Results from protein solubility analysis suggested that a large proportion of aggregated proteins was associated with hydrogen bonds. Although the key force in the formation of fibrous structure in meat alternatives was disulphide bonds. Meat alternatives containing 20% MRP obtained highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Overall results showed that the addition of MRP to produce meat alternatives changed the textural, structural, and sensory properties significantly. PRACTICAL APPLICATION: Maillard-reacted beef bone hydrolysate added into meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. The work demonstrated an opportunity for greater returns to the meat industry and the potential of hybrid products with less meat content.