Reverse engineering the aroma of plant-based meat substitutes

This study describes the use of headspace sorptive extraction with GCxGC–TOF MS to compare the volatile profiles of ground meat and plant-based substitutes.

Plant-based meat substitutes have increased in popularity and a goal for food producers is to create a product that mimics the sensory experience of cooked meats.

However, ground meat may release hundreds of volatile organic compounds (VOCs) during cooking, many of which are odour-active and cover a wide range of chemical classes. Capturing a comprehensive VOC profile to reverse engineer the aroma is a challenging task.

In this study, HiSorb™ high-capacity sorptive extraction probes were used with the Centri® sample extraction and enrichment platform for optimal sensitivity and improved chromatographic performance. This was followed by two-dimensional gas chromatography with time-of-flight mass spectrometry (GCxGC–TOF MS) to provide comprehensive VOC profiles.

An untargeted comparison of the VOC profiles was performed using the ChromCompare+ chemometrics platform to automatically find the significant differences and simplify the process of reverse engineering the aroma.



Please complete the form below to download the full white paper.


Download White Paper