Improving the Sensory Quality of Meat Analogues

Little is known about the influence of PBMAs structure, composition and physical-chemical properties on in vivo flavour release and perception during oral processing. Currently, the flavour profile of PBMAs does not mimic that of meat, as the used plant protein, i.e. soy, pea or wheat gluten, cause off-flavours that are often described as green, beany, grassy, and astringent. These off-flavours are masked by adding high doses of flavour blocks and salts, which are not desirable from a nutritional and cost perspective. More knowledge on how the flavour release can be controlled by changing specific structural aspects during oral processing is therefore desirable.

Aim
The aim of this PhD project is to understand the influence of structure and oral breakdown of meat analogues on flavour release and perception.

Approach
The PhD project will explore how the structure, composition and physical-chemical properties of PBMAs (juiciness, porosity, protein source, low and high moisture extrusion, flavour and mouthfeel enhancers e.g. kokumi) influence in vivo and in vitro flavour release and perception.

Conclusion
Knowledge gained during this PhD project will contribute to a better understanding of how food structure and oral breakdown influence flavour release and perception of PBMAs.