College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing 400715, China.
College of Animal Science and Technology, Southwest University, Chongqing 400715, China.
Food Res Int. 2022 Jan;151:110823. doi: 10.1016/j.foodres.2021.110823. Epub 2021 Nov 25.
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
植物基肉类似物（PBMA）是有前途的食品，可以解决由于环境压力增加和人口增长导致的肉类产品供应和需求之间的全球不平衡问题。鉴于 PBMA 的风味在消费者接受度方面起着至关重要的作用，赋予肉味是非常重要的。作为产生肉味的天然方法，涉及食物衍生肽的美拉德反应可以为所需的风味化合物做出贡献，这在 PBMA 配方中具有广阔的应用前景。在本综述中，总结了肉味风味的前体，随后讨论了产生风味化合物的反应和机制。还讨论了食品衍生美拉德反应肽（MRP）的制备和分析技术及其味道和香气特性。此外，还讨论了 MRP 作为肉味前体及其在 PBMA 配方中的潜在应用。本综述提供了有用的基础科学信息，有助于 MRP 作为 PBMA 中肉味前体的生产和应用。
