Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood

This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulati...

Full description

Bibliographic Details
Published in:Food Chemistry: X
Main Authors: Jiaqiang Luo, Damian Frank, Jayashree Arcot
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier 2024
Subjects:
Macronutrient
Odourants
Olfactometry
Plant-based
Volatiles
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Turbot
Online Access:https://doi.org/10.1016/j.fochx.2024.101400
https://doaj.org/article/d9e49ad702ef4c3da5de0a75591ac72c
Description
Summary:This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.

Similar Items