ArticleFrontiers in nutrition2025
Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cultivated meat is emerging as a novel food source with the potential to contribute to a more sustainable and ethical food production system. However, limited research to date has explored the extent to which the nutrition and the aroma of such foods can be altered through cell culture conditions. Here, we aimed to modulate the aromatic volatile compounds in heated porcine cultivated fat cells by manipulating the media components while ensuring the preservation of robust fat differentiation. Using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS), we demonstrated that supplementing cells with thiamine-HCl increased its intracellular concentration and promoted the production of 4-methyl-5-thiazoleethanol, contributing to milky aroma. Similarly, supplementation with L-methionine enhanced its intracellular concentration and increased the production of methional, a volatile compound with a potato-like aroma. Additionally, myoglobin significantly altered the volatile organic compound profile of cultivated fat. Notably, the concentration of
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