Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

Abstract

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.

Keywords: beef; flavor; gas chromatography/mass spectrometry; meat analogue; plant-based meat alternatives; sensory analysis; texture; volatile compounds.

Figure 1

Agglomerative hierarchical clustering of quantitated volatile compound concentration (ng/g) from ground beef and plant-based meat alternatives.

Figure 2

Partial least squares regression bi-plot of ground beef and plant-based meat alternatives where descriptive flavor attribute served was the dependent variable and quantitated volatile compound concentration (ng/g) served as the explanatory variable.