Analysis of the Similarity of Flavoring Characteristic of Plant-based Meat Alternatives with Meat Products Based onGC-O-MS Technology

In order to investigate the flavor properties of commercial plant-based meat alternatives (PMAs) and the similarity of PMAs with meat products, this experiment used solid-phase microextraction (SPME) in conjunction with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) to identify and analyze the volatile flavor compounds in three types of commercial PMAs and corresponding animal meat products. There were 30, 35, and 30 flavor-active substances discovered in chicken PMAs, beef PMAs, and pork PMAs, respectively. According to instrument measurement and relative odor activity value (ROAV) analysis, the key flavor components thatmade up the three types of PMAs were aldehydes, including heptanal (rubber, meat tallow), (E)-2-octenal (delicate fragrance, meat tallow), (E)-2-nonenal (meat tallow, salt, sauce), and (E,E)-2,4-decadienal (meat tallow). Key flavor components of the chicken PMAs group also included nonanal (celery), decyl aldehyde (garlic, acid), and (E)-2,4-nonadienal (meat tallow). Key flavor components up the beef PMAs group included decyl aldehyde (beany flavor, roasted onion), ethyl hydride maltol (tallow, sauce), methyl furfuryl disulfide (roasted), and (E,E)-2,4 nonadienal (meat tallow). Key flavor components of the pork PMAs group were (E)-2-undecenal (fried), (E,Z)-2,4-decadienal (sauce), and 2-acetylthiazole (bean). This study demonstrated the primary aromatic substances that contributed to the overall olfactory features of PMAs were aldehydes. During processing, the flavorings from spices had masking and imitating impact. As a result, this work provides both theoretical and empirical support for further improving and maximizing the authenticity of PMAs flavor qualities.