Identification of Key Sensory-Active Flavor Compounds in Plant-Based Tuna Fish using Sensory Directed Analysis

Abstract
 

Plant-based proteins are a rapidly growing market with plantbased seafood replacement also seeing significant growth in recent years. The key to the overall food experience is the aroma perceived while consuming the product. The challenge with plantbased protein sources is that they often produce aromas not traditionally associated with the product of interest. In this study, a sensory directed analysis method was employed to identify and compare key sensory-active flavor compounds in plant-based tuna with those in real tuna fish. This method utilized dynamic headspace extraction with gas chromatographic separation and simultaneous olfactory and mass spectral detection. Combining olfactory detection of individual sensory-active compounds with GC-MS determination of their identity is crucial to understanding the most desirable aromas and to best replicating them in food products.