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Can multisensory chicken- and beef-like aromas be designed from plant-derived precursors in next-generation plant-based meat analogues?
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DOI：10.1016/j.fufo.2026.101153.png)
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Abstract
En 中文
• Chicken and beef aroma compounds summarized from available reports. • Abundance of meat-like aromas in plants assessed for flavor design. • Advancement in aroma extraction and identification methods summarized. • Key challenges include precursors, off-flavors and matrix effects. • Emerging technologies and future directions for meat analogues.
Keywords:
Meat flavor
Plant-sourced aroma
Aroma identification and extraction
Meat analogue
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