Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Abstract

Improving the aroma of plant-based meat alternatives (PBMAs) is important for consumer acceptance. To explore possible strategies for mimicking the authentic meat-like aroma in plant-based pork mince (PBPM), the volatile flavor compound (VFC) profile of four PBPM samples and two real pork mince (RPM) samples were compared via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Unprocessed RPM contained fewer aromatic compounds, but raw PBPM contained an abundance of VFCs. A discernible difference in the VFC profile also existed between the raw RPM samples, which were derived from common pig and free-range black pig. Similarly, a variance in the VFC profiles of different raw PBPM samples was observed. Various aromatic compounds, such as alcohols and aldehydes, are formed when RPM is cooked. Although some of these compounds can also be formed when PBPM is cooked, most VFCs present in the raw sample were reduced or eliminated during the same process. Although the impacts of steaming and stir-frying on the VFC profiles of each kind of pork differed, the similarity in the VFC profiles of PBPM and RPM increased after steaming and stir-frying.