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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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/116 |
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| author | Varuzhan Sarkisyan Anastasiya Bilyalova Valentina Vorobyeva Irina Vorobyeva Alexey Malinkin Vladimir Zotov Alla Kochetkova |
| author_facet | Varuzhan Sarkisyan Anastasiya Bilyalova Valentina Vorobyeva Irina Vorobyeva Alexey Malinkin Vladimir Zotov Alla Kochetkova |
| author_sort | Varuzhan Sarkisyan |
| collection | DOAJ |
| description | 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 for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study’s findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles. |
| format | Article |
| id | doaj-art-ec7c4afa69034ab0b5a586ece1b92430 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ec7c4afa69034ab0b5a586ece1b924302025-01-10T13:17:50ZengMDPI AGFoods2304-81582025-01-0114111610.3390/foods14010116Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi MethodVaruzhan Sarkisyan0Anastasiya Bilyalova1Valentina Vorobyeva2Irina Vorobyeva3Alexey Malinkin4Vladimir Zotov5Alla Kochetkova6Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaThe 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 for plant-based products using the Taguchi method. The study investigated the effects of sugar type, concentration, and reaction temperature on the Maillard reaction products, sensory characteristics, and volatile organic compounds. The thermal process flavors were obtained from the flavor precursor by heating in a laboratory microwave station at 30 bar for 15 min. The variable factors were the type of sugar (fructose, glucose, xylose), its concentration (25, 50, and 100 mM), and the temperature of the reaction (140, 150, and 160 °C). The study’s findings indicated that temperature emerged as the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. Specifically, 25 mM xylose-based flavorings prepared at 140 °C demonstrated the most notable meat flavor and the highest level of acceptability. Moreover, the analysis of volatile organic compounds revealed the presence of a diverse array of substances, including aldehydes, ketones, and alcohols, that are characteristic of meat flavor. A heat map of the volatile content was constructed to facilitate a comparison of the samples. The study demonstrates the effectiveness of the Taguchi method in optimizing the production process of meat flavorings for plant-based products and provides valuable insights for the development of more balanced odor profiles.https://www.mdpi.com/2304-8158/14/1/116meat flavoringTaguchi methodsensory characteristicsvolatile organic compounds |
| spellingShingle | Varuzhan Sarkisyan Anastasiya Bilyalova Valentina Vorobyeva Irina Vorobyeva Alexey Malinkin Vladimir Zotov Alla Kochetkova Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method Foods meat flavoring Taguchi method sensory characteristics volatile organic compounds |
| title | Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method |
| title_full | Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method |
| title_fullStr | Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method |
| title_full_unstemmed | Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method |
| title_short | Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method |
| title_sort | optimization of the meat flavoring production process for plant based products using the taguchi method |
| topic | meat flavoring Taguchi method sensory characteristics volatile organic compounds |
| url | https://www.mdpi.com/2304-8158/14/1/116 |
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