Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
Abstract
:1. Introduction
2. Results
2.1. Descriptive Sensory Analysis
2.2. Volatile Compound Analysis
2.3. Relationship between Volatile Compounds and Sensory Attributes
3. Discussion
4. Materials and Methods
4.1. Product Collection and Patty Manufacturing
4.2. Cooking Procedure
4.3. Descriptive Sensory Analysis
4.4. Volatile Compound Analysis
4.5. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Ground Beef | Plant-Based Meat Alternatives | ||||||
---|---|---|---|---|---|---|---|
Attribute | Lean 2 | Regular 3 | Beyond Meat | Impossible Burger | Third Retail Brand | SEM 4 | p-Value 5 |
Beef Flavor Identity | 46.8 b | 51.0 a | 16.7 c | 17.5 c | 11.5 d | 1.10 | <0.001 |
Brown | 49.2 ab | 50.2 a | 48.3 b | 49.6 ab | 45.4 c | 0.67 | <0.001 |
Roasted | 49.7 ab | 50.6 a | 49.0 b | 47.6 c | 44.0 d | 0.43 | <0.001 |
Fat-Like | 15.8 d | 17.2 c | 19.6 a | 18.5 b | 14.5 e | 0.48 | <0.001 |
Bloody/Serum | 0.8 a | 0.7 a | 0.0 b | 0.0 b | 0.0 b | 0.13 | <0.001 |
Buttery | 1.4 bc | 2.0 b | 4.2 a | 3.6 a | 1.0 c | 0.28 | <0.001 |
Overall Sweet | 2.1 b | 1.1 b | 13.1 a | 12.4 a | 12.7 a | 0.44 | <0.001 |
Smokey-Charcoal | 4.1 c | 3.3 c | 9.6 b | 10.6 ab | 11.1 a | 0.73 | <0.001 |
Umami | 14.4 d | 13.9 d | 24.9 a | 22.4 b | 17.5 c | 0.46 | <0.001 |
Metallic | 1.5 a | 1.1 a | 0.1 b | 0.0 b | 0.1 b | 0.17 | <0.001 |
Liver-Like | 1.5 a | 0.9 b | 0.1 c | 0.0 c | 0.2 c | 0.25 | <0.001 |
Oxidized | 3.7 a | 3.3 a | 0.2 b | 0.1 b | 0.5 b | 0.38 | <0.001 |
Nutty | 0.8 c | 0.0 c | 12.1 a | 11.8 a | 7.7 b | 0.51 | <0.001 |
Musty/Earthy | 2.8 c | 2.3 c | 9.4 b | 11.8 a | 12.2 a | 0.60 | <0.001 |
Bitter | 3.6 a | 2.9 ab | 1.8 b | 3.4 a | 3.5 a | 0.65 | 0.031 |
Salty | 1.7 d | 0.7 d | 15.0 a | 12.1 b | 8.7 c | 0.48 | <0.001 |
Sour | 0.6 a | 0.5 ab | 0.0 c | 0.1 c | 0.2 bc | 0.11 | <0.001 |
Ground Beef | Plant-Based Meat Alternatives | ||||||
---|---|---|---|---|---|---|---|
Attribute | Lean 2 | Regular 3 | Beyond Meat | Impossible Burger | Third Retail Brand | SEM 2 | p-Value 3 |
Juiciness | 51.3 b | 52.1 b | 55.1 a | 51.3 b | 42.9 c | 0.74 | <0.001 |
Cohesiveness | 28.5 b | 29.4 ab | 24.5 c | 31.1 a | 28.5 b | 1.07 | <0.001 |
Hardness | 29.9 a | 30.6 a | 27.9 b | 27.6 b | 25.5 c | 0.89 | <0.001 |
Particle Size | 31.0 ab | 31.2 ab | 31.9 a | 30.1 b | 23.5 c | 0.58 | <0.001 |
Ground Beef | Plant-Based Meat Alternatives | ||||||
---|---|---|---|---|---|---|---|
Volatile Compound (ng/g) | Lean 1 | Regular 2 | Beyond Meat | Impossible Burger | Third Retail Brand | SEM 3 | p-Value 4 |
Furans | |||||||
Furfural | 18.67 b | 20.99 b | 987.41 a | 64.71 b | 1093.54 a | 138.580 | <0.001 |
2-Furan methanol | 23.19 b | 16.25 b | 175.73 a | 39.18 b | 136.85 a | 19.454 | <0.001 |
2-Methyl-3-furanthiol | 21.33 abc | 1.58 c | 11.11 bc | 24.04 ab | 41.09 a | 9.246 | <0.001 |
5-Methyl furfural | 6.24 b | 5.76 b | 24.33 a | 6.99 b | 21.74 a | 2.194 | <0.001 |
Ketones | |||||||
Acetoin | 13.12 b | 24.93 a | 2.27 c | 2.76 c | 8.48 bc | 3.915 | <0.001 |
2,3-Butanedione | 30.15 ab | 42.01 a | 12.79 c | 11.84 c | 13.95 bc | 6.348 | 0.002 |
Oxolanes | |||||||
2-Methyltetrahydro-3-furanone | 15.08 ab | 12.02 ab | 14.50 ab | 9.70 b | 15.95 a | 4.111 | 0.005 |
Pyrazines | |||||||
Methylpyrazine | 12.73 c | 10.26 c | 30.88 ab | 38.94 a | 24.18 b | 5.303 | <0.001 |
Trimethylpyrazine | 2.98 d | 3.91 cd | 7.82 bc | 9.67 b | 15.56 a | 1.707 | <0.001 |
2,5-Dimethylpyrazine | 14.46 b | 16.97 b | 32.37 a | 30.92 a | 32.09 a | 5.203 | 0.017 |
2-Ethyl-3,5/6-dimethylpyrazine | 6.73 b | 7.35 b | 10.33 b | 12.48 b | 36.20 a | 6.338 | 0.001 |
Pyrroles | |||||||
2-Acetylpyrrole | 169.69 c | 141.75 c | 559.78 ab | 306.20 bc | 725.88 a | 132.360 | <0.001 |
Strecker Aldehydes | |||||||
Acetaldehyde | 86.20 | 116.84 | 41.46 | 73.27 | 58.09 | 27.305 | 0.169 |
Benzaldehyde | 36.67 c | 23.65 c | 62.07 bc | 164.42 a | 89.35 b | 17.477 | <0.001 |
Butyraldehyde | 6.06 b | 6.49 b | 6.36 b | 7.41 a | 6.39 b | 0.309 | 0.013 |
Methional | 2.28 b | 4.66 b | 8.38 a | 4.89 b | 3.77 b | 1.088 | 0.001 |
Phenylacetaldehyde | 8.54 bc | 11.85 b | 6.10 c | 18.21 a | 10.10 bc | 1.803 | <0.001 |
2-Methylbutanal | 18.10 b | 23.51 a | 12.74 c | 20.74 ab | 15.56 bc | 1.915 | <0.001 |
3-Methylbutanal | 15.69 | 16.91 | 16.61 | 16.22 | 16.26 | 1.071 | 0.918 |
Sulfides | |||||||
Carbon disulfide | 53.96 ab | 32.46 bc | 15.59 c | 74.23 a | 20.58 c | 11.511 | <0.001 |
Diallyl sulfide | 4.21 b | 2.91 b | 5.36 b | 13.61 a | 16.63 a | 2.249 | <0.001 |
Dimethyl disulfide | 0.12 b | 0.12 b | 0.16 b | 0.39 a | 0.27 ab | 0.058 | 0.003 |
Dimethyl sulfide | 11.74 | 10.98 | 13.46 | 10.21 | 8.80 | 2.020 | 0.535 |
Furfuryl sulfide | 21.68 | 20.66 | 20.85 | 21.76 | 27.30 | 2.962 | 0.158 |
Thiols | |||||||
Methanethiol | 25.27 | 54.48 | 19.17 | 28.82 | 30.68 | 10.095 | 0.082 |
Thiophenes | |||||||
3-Methyl thiophene | 2.47 b | 2.44 b | 2.46 b | 4.08 a | 2.46 b | 0.272 | <0.001 |
Ground Beef | Plant-Based Meat Alternatives | ||||||
---|---|---|---|---|---|---|---|
Volatile Compound (ng/g) | Lean 1 | Regular 2 | Beyond Meat | Impossible Burger | Third Retail Brand | SEM 3 | p-Value 4 |
Alcohols | |||||||
Ethanol | 10.70 b | 21.01 b | 11.46 b | 11.97 b | 41.14 a | 7.085 | 0.009 |
1-Hexanol | 3.78 | 6.06 | 12.11 | 4.12 | 11.42 | 3.967 | 0.253 |
1-Octanol | 9.04 b | 11.52 b | 17.83 b | 43.89 a | 13.55 b | 4.271 | <0.001 |
1-Octen-3-ol | 7.19 b | 11.32 a | 7.11 b | 5.88 b | 6.10 b | 0.930 | <0.001 |
1-Pentanol | 5.76 b | 9.66 a | 5.16 b | 5.09 b | 6.01 b | 0.908 | <0.001 |
1-Penten-3-ol | 46.00 ab | 65.53 a | 19.90 c | 54.20 ab | 31.82 cb | 9.322 | 0.005 |
2,3-Butanediol | 16.44 | 19.67 | 12.41 | 25.89 | 13.17 | 3.997 | 0.052 |
Aldehydes | |||||||
Decanal | 9.89 | 10.82 | 19.03 | 20.54 | 13.11 | 3.850 | 0.132 |
Dodecanal | 18.91 | 16.20 | 59.17 | 17.84 | 59.61 | 16.756 | 0.106 |
Heptanal | 9.30 c | 20.42 ab | 26.36 a | 7.53 c | 13.50 bc | 2.591 | <0.001 |
Hexanal | 39.98 c | 75.63 bc | 197.61 a | 103.87 b | 136.41 ab | 23.278 | <0.001 |
Nonanal | 30.23 c | 48.12 abc | 69.56 a | 35.45 bc | 56.09 ab | 8.879 | 0.011 |
Octanal | 11.81 c | 22.63 ab | 26.85 a | 14.89 bc | 17.31 bc | 3.145 | 0.005 |
Pentanal | 3.85 b | 6.89 b | 12.90 a | 5.53 b | 15.49 a | 1.775 | <0.001 |
2-Undecenal | 16.80 b | 26.67 b | 34.83 b | 16.78 b | 81.79 a | 7.513 | <0.001 |
(E,E)-2,4-Decadienal | 15.57 b | 17.22 b | 174.19 a | 17.73 b | 95.07 ab | 34.280 | 0.002 |
Carboxylic acids | |||||||
Acetic acid | 190.81 c | 236.92 c | 439.27 bc | 668.79 ab | 968.49 a | 131.410 | <0.001 |
Butanoic acid | 9.40 ab | 15.43 a | 9.37 ab | 5.78 b | 9.69 ab | 2.387 | 0.049 |
Heptanoic acid | 14.77 | 14.74 | 13.88 | 14.14 | 15.10 | 0.420 | 0.207 |
Nonanoic acid | 8.38 | 6.51 | 7.65 | 6.73 | 7.52 | 1.117 | 0.755 |
Octanoic acid | 76.96 b | 48.99 b | 124.33 b | 65.14 b | 396.33 a | 45.120 | <0.001 |
Esters | |||||||
Methyl butyrate | 4.56 b | 6.26 b | 5.07 b | 157.49 a | 23.02 b | 34.893 | <0.001 |
Methyl hexanoate | 1.53 ab | 1.82 a | 1.27 ab | 1.12 b | 1.31 ab | 0.234 | 0.276 |
Methyl nonanoate | 5.71 b | 5.73 b | 5.64 b | 5.71 b | 8.69 a | 0.567 | <0.001 |
Methyl octanoate | 2.79 a | 2.88 bc | 3.10 ab | 2.84 bc | 3.40 a | 0.118 | <0.001 |
Methyl propionate | 10.47 abc | 14.88 a | 4.09 c | 11.72 ab | 5.48 bc | 2.706 | 0.026 |
Furans | |||||||
2-Pentyl furan | 3.24 b | 4.04 b | 24.17 a | 6.85 b | 25.46 a | 3.195 | <0.001 |
Hydrocarbons | |||||||
Benzene | 0.18 | 0.21 | 0.36 | 0.22 | 0.25 | 0.059 | 0.244 |
Decane | 4.84 | 7.94 | 6.28 | 4.47 | 7.51 | 1.438 | 0.303 |
Ethylbenzene | 2.80 ab | 2.65 bc | 3.12 a | 2.33 c | 2.41 c | 0.144 | <0.001 |
Nonane | 3.44 bc | 6.35 b | 13.21 a | 2.99 c | 3.93 b | 1.181 | <0.001 |
Octane | 7.04 b | 15.81 a | 20.80 a | 4.59 b | 4.94 b | 2.429 | <0.001 |
Styrene | 2.86 ab | 2.70 bc | 3.20 a | 2.38 c | 2.46 c | 0.149 | <0.001 |
Tetradecane | 2.17 a | 2.66 ab | 3.71 a | 1.81 b | 4.64 a | 1.111 | 0.031 |
Toluene | 4.37 | 4.89 | 4.67 | 4.22 | 3.81 | 0.456 | 0.364 |
p-Xylene | 55.95 b | 53.18 b | 246.45 a | 200.66 a | 28.51 b | 29.375 | <0.001 |
1-Octene | 2.37 b | 5.60 a | 2.03 b | 1.23 b | 2.76 b | 0.688 | <0.001 |
Ketones | |||||||
2-Butanone | 14.32 b | 19.34 b | 17.75 b | 30.33 a | 17.91 b | 3.589 | 0.012 |
2-Heptanone | 4.08 c | 6.76 c | 21.96 a | 4.70 c | 14.21 b | 2.019 | <0.001 |
2-Pentanone | 0.27 | 0.32 | 0.27 | 0.30 | 0.25 | 0.035 | 0.627 |
2-Propanone | 129.65 b | 169.33 b | 200.67 b | 395.73 a | 207.80 b | 39.614 | <0.001 |
Lactones | |||||||
Butyrolactone | 15.54 | 15.97 | 13.37 | 12.77 | 12.70 | 4.664 | 0.904 |
Terpenes | |||||||
α-Pinene | 2.57 b | 2.53 b | 2.45 b | 2.38 b | 2.89 a | 0.131 | <0.001 |
d-Limonene | 3.35 b | 3.44 b | 4.61 b | 2.92 b | 14.96 a | 1.376 | <0.001 |
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Hernandez, M.S.; Woerner, D.R.; Brooks, J.C.; Legako, J.F. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. Molecules 2023, 28, 3151. https://doi.org/10.3390/molecules28073151
Hernandez MS, Woerner DR, Brooks JC, Legako JF. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. Molecules. 2023; 28(7):3151. https://doi.org/10.3390/molecules28073151
Chicago/Turabian StyleHernandez, Manuel Sebastian, Dale R. Woerner, J. Chance Brooks, and Jerrad F. Legako. 2023. "Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef" Molecules 28, no. 7: 3151. https://doi.org/10.3390/molecules28073151