Abstract
The plant-based protein market has been booming in the past few years. However, flavor remains the most significant barrier to overcome. Specifically, it is a challenge to maintain the flavor of plant-based meat alternative products as they age in storage. In this study, a sensory directed analysis (SDA) approach was employed to determine if adding rosemary extract, with antioxidant properties, could maintain freshness in plant-based meat alternatives in the form of a burger patty. The method utilized dynamic headspace (DHS) sample extraction and gas chromatographic separation paired with simultaneous olfactometry and mass spectrometric detection (GC-O/MS). The ability to smell individual sensory-active compounds and determine their identities is crucial in avoiding off-odors and creating the highest quality food products.
Keywords
Plant-Based Meat Alternative, Antioxidant, Rosemary, Oxidation, Off-odor, Dynamic Headspace, Sensory Directed Analysis, Gas Chromatography-Olfactometry/Mass Spectrometry, Olfactory Detection Port
