Sarkisyan Varuzhan, Bilyalova Anastasiya, Vorobyeva Valentina, Vorobyeva Irina, Malinkin Alexey, Zotov Vladimir, Kochetkova Alla
Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia.
Laboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia.
Foods. 2025 Jan 3;14(1):116. doi: 10.3390/foods14010116.
The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study's findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles.
开发植物性肉类替代品对于减少动物脂肪摄入和促进饮食多样化至关重要。然而，这些产品的风味特征常常达不到消费者的期望。本研究旨在使用田口方法优化植物性产品肉类调味料的生产工艺。该研究调查了糖的类型、浓度和反应温度对美拉德反应产物、感官特性和挥发性有机化合物的影响。通过在实验室微波站中于30巴压力下加热15分钟，从风味前体中获得热加工风味。可变因素包括糖的类型（果糖、葡萄糖、木糖）、其浓度（25、50和100 mM）以及反应温度（140、150和160°C）。研究结果表明，温度是影响美拉德反应产物形成和调味料感官特性的主要因素。具体而言，在140°C下制备的25 mM木糖基调味料表现出最显著的肉味和最高的可接受度。此外，挥发性有机化合物分析揭示了存在多种物质，包括醛、酮和醇，这些都是肉味的特征成分。构建了挥发性成分的热图以方便样品比较。该研究证明了田口方法在优化植物性产品肉类调味料生产工艺方面的有效性，并为开发更平衡的气味特征提供了有价值的见解。
