Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties

A new study from Wageningen University & Research challenges the common belief that the juiciness of plant-based meat affects its aroma. Published in the Journal of Agricultural and Food Chemistry, the research found that regardless of cooking temperature or juiciness, consumers’ perception of a peppermint scent added to both beef and plant-based patties remained the same. This suggests that the release of flavor compounds is a complex process, and simply making a meat alternative juicier may not improve its perceived aroma. The researchers noted that because the compound used was fat-soluble, future studies could explore the use of a water-soluble compound to further investigate the relationship between juiciness and flavor.

Source: Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties | Journal of Agricultural and Food Chemistry