Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method

Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method

The development of plant-based meat substitutes is imperative for reducing animal fat intake and promoting dietary diversification. However, the flavor profiles of these products frequently fall short of consumer expectations. This study sought to optimize the production process of meat flavorings f...

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Bibliographic Details
Main Authors: Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, Alla Kochetkova
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
meat flavoring
Taguchi method
sensory characteristics
volatile organic compounds
Online Access:https://www.mdpi.com/2304-8158/14/1/116
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https://www.mdpi.com/2304-8158/14/1/116

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