Study: How the Flavor of Plant-Based Meat Could Be Improved Using the Taguchi Method

Scientists in Russia have used the Taguchi Method to study how the flavor of plant-based meat alternatives could be improved by analyzing the effects of sugar type, concentration, and reaction temperature on sensory characteristics and Maillard reaction products. The results showed that temperature was the most important factor in flavor formation, with the optimal meat flavor achieved at 25mM xylose-based flavorings prepared at 140 °C.

Further analysis of volatile organic compounds revealed the presence of various substances associated with meat flavor. While the Taguchi Method was effective in optimizing flavorings for plant-based products, researchers noted the importance of more research to address extraneous odors and achieve balanced flavor profiles. An earlier study highlighted the significance of free glutamate and nucleotides in creating meaty umami flavors, and collaborations such as IFF's project with Unilever and WUR aim to improve flavor challenges in plant-based meat products for a better consumer experience.