ArticleMolecules (Basel, Switzerland)2023
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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Who cites it
9 citing papers in PubMed.
- Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers.Food science & nutrition · 2026Article
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Comparative Analysis of the Nutritional and Sensory Profiles of Commercial Processed Meat Products Made from Beef and Plant-Based Protein.Nutrients · 2025Article
- Influence of Juiciness onJournal of agricultural and food chemistry · 2025Article
- The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.Food production, processing and nutrition · 2025Review
- Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production.Journal of microbiology and biotechnology · 2024Review
- Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol.Analytical and bioanalytical chemistry · 2024Article
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (
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Registered trials
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