Research on Sensory Quality of Roasted Beef and Plant-based Meat Analogues Based on SPME-GC-O-MS and Texture Analysis

The volatile components in 3 commercial plant-based meat analogues(sample I, sample B, sample O), 1 homemade plant-based meat analogues (sample C) and 1 commercial beef were analyzed by solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the sensory properties were evaluated by texture analysis and sensory evaluation. The results showed that the homemade plant-based meat analogues (sample C) had a high content of meat flavor-related compounds, and the meat aroma and meat taste were similar to beef, and the overall quality was higher than that of the three commercially samples. However, there was a large gap between plant-based meat analogues and beef in appearance, texture and other sensory properties. A total of 154 volatile components were identified in 5 meat samples, among which 40 odor active compounds were identified by GC-O, 69 compounds were identified in beef, 46 of which were also identified in plant-based meat analogues. The contents of aldehydes, alcohols and other compounds related to fat oxidation in beef were significantly higher than those in plant-based meat analogues, and the contents of pyrazine, furan and other heterocyclic compounds related to Maillard reaction in plant-based meat analogues were significantly higher than those in beef, and the contents of heterocyclic compounds in homemade plant-based meat analogues were higher than those in 3 kinds of commercial samples. The texture properties of beef in terms of hardness, elasticity, viscosity and masticability were better than those of plant-based meat analogues, and the texture properties of samples I, O and C were better than those of sample B.