Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated us...
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| Format: | Article |
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MDPI AG
2023-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/8/1650 |
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| author | Jingyao Yuan Fang Qin Zhiyong He Maomao Zeng Zhaojun Wang Jie Chen |
| author_facet | Jingyao Yuan Fang Qin Zhiyong He Maomao Zeng Zhaojun Wang Jie Chen |
| author_sort | Jingyao Yuan |
| collection | DOAJ |
| description | This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography–mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5–39%, 5–15%, and 11–56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8–42%, 11–55%, 2–52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (<i>p</i> < 0.001). Moreover, the aroma-active compounds in extrudates were changed. More pleasant compounds, including alkanes and olefins, were observed by adding different spices as well. Especially in black pepper treated extrudates, the OAV value of off-flavor volatile compounds such as hexanal, octanal, 2-pentlyfuran decreased. In conclusion, the addition of spices can reduce off-flavor compounds related to thermal reactions, such as oxidation and the Maillard reaction, and impart newly pleasant flavors to extrudates during the extrusion of SPC. It is important to explore new methods that can be used to improve the flavor of extrudates so that consumers’ preferences of meat analog products can be improved. |
| first_indexed | 2024-03-11T05:00:53Z |
| format | Article |
| id | doaj.art-247644a79c224c8db8b381cfe4c9a1fc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:00:53Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-247644a79c224c8db8b381cfe4c9a1fc2023-11-17T19:14:43ZengMDPI AGFoods2304-81582023-04-01128165010.3390/foods12081650Influences of Spices on the Flavor of Meat Analogs and Their Potential PathwaysJingyao Yuan0Fang Qin1Zhiyong He2Maomao Zeng3Zhaojun Wang4Jie Chen5State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThis study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated using headspace solid-phase microextraction and gas chromatography–mass spectrometry. The total concentrations of off-flavor volatile compounds in commercial products decreased with an increasing degree of processing. Furthermore, after adding spices during extrusion, the concentrations of volatile compounds such as aldehydes, alcohols, and furans related to thermal treatment decreased by approximately 5–39%, 5–15%, and 11–56%, respectively. Among them, compounds such as nonanal, 2-pentlyufuran, and 1-octen-3-ol, typical off-flavors in soy-based food, decreased by 8–42%, 11–55%, 2–52%, respectively. The correlation analysis between the antioxidative abilities of spices and volatile compounds showed that the contents of total phenolics were negatively correlated with the contents of ketones and alcohols in extrudates (<i>p</i> < 0.001). Moreover, the aroma-active compounds in extrudates were changed. More pleasant compounds, including alkanes and olefins, were observed by adding different spices as well. Especially in black pepper treated extrudates, the OAV value of off-flavor volatile compounds such as hexanal, octanal, 2-pentlyfuran decreased. In conclusion, the addition of spices can reduce off-flavor compounds related to thermal reactions, such as oxidation and the Maillard reaction, and impart newly pleasant flavors to extrudates during the extrusion of SPC. It is important to explore new methods that can be used to improve the flavor of extrudates so that consumers’ preferences of meat analog products can be improved.https://www.mdpi.com/2304-8158/12/8/1650market surveyextrusionspicescorrelation analysisantioxidative abilities |
| spellingShingle | Jingyao Yuan Fang Qin Zhiyong He Maomao Zeng Zhaojun Wang Jie Chen Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways Foods market survey extrusion spices correlation analysis antioxidative abilities |
| title | Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways |
| title_full | Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways |
| title_fullStr | Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways |
| title_full_unstemmed | Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways |
| title_short | Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways |
| title_sort | influences of spices on the flavor of meat analogs and their potential pathways |
| topic | market survey extrusion spices correlation analysis antioxidative abilities |
| url | https://www.mdpi.com/2304-8158/12/8/1650 |
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