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Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients.
Jiaqiang Luo1, Damian Frank2, Jayashree Arcot1
1Food and Health Group, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia.
Foods (Basel, Switzerland)
|March 13, 2025
Summary
Adding specific flavor precursors like amino acids, betaine, and omega-3 fatty acids significantly improved plant-based prawn flavor. This enhances the appeal of plant-based seafood alternatives.
Area of Science:
- Food Science
- Sensory Science
- Analytical Chemistry
Background:
- Developing plant-based seafood with authentic flavors is challenging.
- Consumer acceptance of alternatives is limited by flavor profiles.
- Flavor precursors are key to mimicking seafood taste and aroma.
Purpose of the Study:
- To investigate if flavor precursors enhance plant-based seafood flavor resemblance.
- To analyze volatile compounds and sensory attributes of prototypes.
- To identify optimal precursor combinations and cooking methods.
Main Methods:
- Formulation of plant-based prawn and salmon prototypes with specific flavor precursors.
- Analysis of volatile compounds using headspace solid-phase microextraction gas chromatography-mass spectrometry.
- Sensory evaluation by a semi-trained panel to assess flavor profiles.
Main Results:
- 64 volatile compounds were identified, varying with precursor combinations and thermal treatments.
- Frying enhanced volatile profiles, especially in prawn prototypes with all precursors.
- Betaine pyrolysis was identified as a potential pathway for trimethylamine formation.
- Plant-based prawn prototype showed strong crustacean and grilled notes; salmon prototype needed further flavor enhancement.
Conclusions:
- Targeted flavor precursor formulations can significantly improve plant-based seafood flavor.
- Understanding volatile compound formation pathways is crucial for product development.
- Optimized formulations can enhance consumer acceptance of plant-based seafood alternatives.
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