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...
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Online Access: | https://doi.org/10.1016/j.fochx.2024.101400 https://pubmed.ncbi.nlm.nih.gov/38736984 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11088277/ |
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ftpubmed:38736984 2024-06-09T07:50:03+00:00 Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Luo, Jiaqiang Frank, Damian Arcot, Jayashree 2024 Jun 30 https://doi.org/10.1016/j.fochx.2024.101400 https://pubmed.ncbi.nlm.nih.gov/38736984 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11088277/ eng eng PubMed Central https://doi.org/10.1016/j.fochx.2024.101400 https://pubmed.ncbi.nlm.nih.gov/38736984 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11088277/ © 2024 The Authors. Food Chem X ISSN:2590-1575 Volume:22 Macronutrient Odourants Olfactometry Plant-based Volatiles Journal Article Review 2024 ftpubmed https://doi.org/10.1016/j.fochx.2024.101400 2024-05-14T16:02:00Z 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. Review Turbot PubMed Central (PMC) Food Chemistry: X 22 101400 |
institution |
Open Polar |
collection |
PubMed Central (PMC) |
op_collection_id |
ftpubmed |
language |
English |
topic |
Macronutrient Odourants Olfactometry Plant-based Volatiles |
spellingShingle |
Macronutrient Odourants Olfactometry Plant-based Volatiles Luo, Jiaqiang Frank, Damian Arcot, Jayashree Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
topic_facet |
Macronutrient Odourants Olfactometry Plant-based Volatiles |
description |
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. |
format |
Review |
author |
Luo, Jiaqiang Frank, Damian Arcot, Jayashree |
author_facet |
Luo, Jiaqiang Frank, Damian Arcot, Jayashree |
author_sort |
Luo, Jiaqiang |
title |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
title_short |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
title_full |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
title_fullStr |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
title_full_unstemmed |
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. |
title_sort |
creating alternative seafood flavour from non-animal ingredients: a review of key flavour molecules relevant to seafood. |
publisher |
PubMed Central |
publishDate |
2024 |
url |
https://doi.org/10.1016/j.fochx.2024.101400 https://pubmed.ncbi.nlm.nih.gov/38736984 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11088277/ |
genre |
Turbot |
genre_facet |
Turbot |
op_source |
Food Chem X ISSN:2590-1575 Volume:22 |
op_relation |
https://doi.org/10.1016/j.fochx.2024.101400 https://pubmed.ncbi.nlm.nih.gov/38736984 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11088277/ |
op_rights |
© 2024 The Authors. |
op_doi |
https://doi.org/10.1016/j.fochx.2024.101400 |
container_title |
Food Chemistry: X |
container_volume |
22 |
container_start_page |
101400 |
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1801383037235101696 |