PROTSENS Rethinking Alternative PROTein Extraction: Decoding SENsory-Protein Extraction Relationships

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The global food system emits about 18% Green House Gas (GHGs), due to its reliance on animal-sourced ingredients such as proteins.Therefore, to reduce the environmental impact of the food system and improve sustainability, plant, insect, and microalgae-basedprotein sources are being investigated. However, these proteins suffer from poor sensory perception of bitterness and astringency,leading to poor adoption by society. Previous research projects have failed to provide mechanistic insight and strategies to minimizethese negative sensory perceptions at an ingredient level. Therefore, the question remains, whether these proteins are inherentlybitter and astringent or does the protein extraction process leads to protein modifications that cause these sensory perceptions.PROTSENS aims to understand and minimize these negative perceptions using green extraction methods that preserve proteinstructure. Protein extracts resulting from these novel processes will be thoroughly characterized. The mechanism of astringency andbitterness will be studied from macro to nanoscale using physical methods, while bitterness will be investigated using sensory cells invitro in a simulated oral environment. The in vitro, ex vivo and physical tools will serve as a novel toolbox to investigate astringencyand bitterness perception. The link between protein properties, extraction methods, and their sensory perception will be captured ina Machine Learning (ML) model. The model will provide a guide on protein extraction routes, based on protein source to preserveprotein structure and improve sensory perception. Overall, PROTSENS, through its novel experimental toolkit and ML model,improves the sensory perception of novel proteins and adoption. PROTSENS will open new horizons in European academic researchon food proteins. The success of PROTSENS will help drive the adoption of novel proteins, decrease GHGs in the food system, and helpmitigate climate change.