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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Summary

This research studied how adding spices like black pepper, garlic, onion, and red pepper to plant-based meat products during manufacturing can improve their flavor. Scientists analyzed over 50 commercial meat analog products and found that spices reduced unpleasant bean-like flavors while adding pleasant tastes. When spices were added during the high-temperature extrusion process used to make these products, they prevented bad-tasting chemicals from forming and added nice flavors like citrus and spice notes.

Background

Plant-based meat analogs suffer from off-flavor compounds that reduce consumer acceptance. Off-flavor problems in soy proteins can be exacerbated by high-temperature extrusion processes that generate unwanted volatile compounds through oxidation and Maillard reactions. Spices are known to contain polyphenols with antioxidative abilities that could improve sensory quality.

Objective

This study evaluated the correlation between sensory characteristics and spices in 50 commercial meat analogs and investigated whether adding four selected spices during extrusion could reduce off-flavor compounds and improve flavor profiles of soy protein concentrate extrudates. The study aimed to determine the mechanisms by which spices reduce off-flavor generation through their antioxidative properties.

Results

Off-flavor volatile compounds decreased with increased processing degree in commercial products. Adding spices during extrusion reduced aldehydes by 5-39%, alcohols by 5-15%, and furans by 11-56%. Black pepper treatment most effectively reduced off-flavor compounds and increased pleasant aroma-active compounds including alkanes and olefins. Total phenolics in spices were negatively correlated with ketones and alcohols in extrudates (p<0.001).

Conclusion

The addition of spices during extrusion can reduce off-flavor compounds related to thermal reactions such as oxidation and Maillard reactions while imparting pleasant flavors to meat analogs. Spices, particularly black pepper, enriched flavor profiles through both antioxidative effects and direct contribution of characteristic volatile compounds, improving consumer acceptance potential.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 37107445, DOI: 10.3390/foods12081650
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