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Video

2024 Technical Program

Lipid Oxidation and Quality

Sustainable Protein

Session: Effects of Lipid and Protein Oxidation on Plant-based Ingredient and Food Quality

Determination of the efficacy of rosemary extract to maintain freshness in plant-based meat alternative products using sensory-directed analysis

Tuesday, April 30, 2024

8:35 AM – 8:55 AM EDT

Room: 524c

Presenting Author(s)

Megan Harper-Kerr, MSc (she/her/hers)

Applications Scientist
GERSTEL, Inc.
Linthicum Heights, MD, United States

Slides

Co-Author(s)

Nicole Kfoury, PhD (she/her/hers)

Applications Scientist
GERSTEL, Inc.
Linthicum, MD, United States
David Bolliet, MSc

Senior R&D Manager & Analytical Platform Lead
Kalsec
Kalamazoo, MI, United States
Poulson Joseph, PhD

Director of Food Protection & Protein Innovation
Kalsec
Kalamazoo, Michigan, United States
KS

Kristin Soave

Platform Leader - Alternate Proteins
Kalsec, United States

Abstract:

The plant-based protein market has been booming in the past few years. However, flavor remains the biggest barrier to widespread adoption. Not only is it critical to replicate the flavor of the animal-based product of interest, but the product must maintain that flavor during storage and retail shelf-life. In this study, a sensory-directed analysis method was employed to determine if the addition of a rosemary extract was able to maintain freshness in plant-based burger patties. The method utilized dynamic headspace sample extraction (DHS) and gas chromatographic separation paired with simultaneous olfactometry and mass spectrometric detection (GC-O/MS). The ability to smell individual aroma-active compounds and determine their identities is crucial in avoiding off-odors and creating the highest quality food products.