ArticleFoods (Basel, Switzerland)2021
Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
27 citing papers in PubMed, 79 citations in OpenAlex.
- Parents' and Children's Perceptions and Attitudes Towards Traditional and Novel Plant-Based Meat Alternatives: A Scoping Review.Nutrition reviews · 2026Article
- Effects ofAnimals : an open access journal from MDPI · 2026Article
- Effects of dietary glutamine supplementation on lipid metabolism, fatty acid composition, and taste properties in the longissimus thoracis muscle of feed-restricted yaks.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- An integrative multi-omics investigation into the influence of forage type on the volatile flavor profile of Ujumqin sheep mutton.Frontiers in veterinary science · 2026Article
- Age-Related Meat Flavor Precursors of Naturally Grazed Sunit Sheep: Metabolomics and Transcriptomics Approaches.Foods (Basel, Switzerland) · 2025Article
- Influence of Juiciness onJournal of agricultural and food chemistry · 2025Article
- Advances in Food Aroma Analysis: Extraction, Separation, and Quantification Techniques.Foods (Basel, Switzerland) · 2025Review
- Red Meat Amino Acids for Beginners: A Narrative Review.Nutrients · 2025Review
- Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach.Molecules (Basel, Switzerland) · 2025Article
- Sensorial flavor characteristics and volatile Maillard reaction products ofFood science and biotechnology · 2025Article
- Formation of volatile compounds in salt-mediated naturally fermented cassava.Food chemistry: X · 2025Article
- Sensory and volatile compound profiles in tempeh-like products from faba bean and oats.Current research in food science · 2025Article
- Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles.Food chemistry: X · 2024Article
- Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed.Foods (Basel, Switzerland) · 2024Article
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Market Status of Meat Analogs and Their Impact on Livestock Industries.Food science of animal resources · 2024Review
- Heterogeneity of extracellular vesicles in porcine myoblasts regulates adipocyte differentiation.Scientific reports · 2024Article
- Article
- The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound Discoverer
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.