"Quantification of the Influence of Key Meat Components on the Authentic Taste and Flavour of Meat"

“量化关键肉类成分对肉类真实味道和风味的影响”

• 批准号: 2885051
• 金额: --
• 依托单位: University of Reading
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2885051
• 关键词: Quantification; Influence; Key; Meat; Components

This doctoral project will take place over four years and aims to deepen the understanding of the contribution of meat components to taste and aroma. Year 1 will review existing literature on the topic and explore the impact of lactic acid on meat flavour. Year 2 will focus on the oxidative status of meat components prior to cooking. Year 3 will focus on soluble tastants and taste profile. Year 4 will build on previous findings and focus on plant-based meat applications. Overall, the project aims to advance our understanding of meat flavour chemistry to ultimately enable the production of sustainable meat alternatives with more authentic meat profiles.Year 1 - Lactic Acid in Meat FlavourThe first year will start with a literature review on meat flavour components. Experiments will deliver insights on the role of lactic acid as a precursor independently from its effect of pH. In-depth investigations will involve lactic acid spiking and pH adjustment, examining aroma and sensory characteristics. Ultimately, experiments involving labelled lactic acid will provide insights into pathways of flavour formation directly derived from it. Year 2 - Oxidative Status in Meat FlavourYear 2 will focus on the oxidative status of meat components, especially on the interaction of myoglobin with lipids. Experiments will compare the effect of fresh and oxidised myoglobin on flavour. Experiments will afterwards focus on lipids, phospholipids, and their interaction with myoglobin. Sensory and flavour analysis will be complemented with assays measuring lipid oxidation, such as PV, Tbars, and fatty acid profiling. Results are expected to contribute to a second paper on the role of oxidative status and iron (haem) in meat flavour.Year 3 - Tastants in MeatYear 3 will focus on taste and the role of low-molecular-weight tastants in meat flavour development. The initial literature review will cover the state of the art of our knowledge on tastants. Preliminary experiments will isolate fractions of raw and cooked meat, analysing their effects on aroma and sensory characteristics, followed by sensomics. If positive results are obtained, a third paper will explore the effect of non-volatile, low-molecular-weight compounds in meat flavour.Year 4 - Enhancing Plant-Based Meat FlavourYear 4 will build upon previous findings to improve plant-based meat flavour. The project may use defatted meat or meat myofibrils as a base for aroma analysis. Simultaneously, the researcher is expected to work on writing the doctoral thesis, summarising all findings and insights, benefiting the scientific community and guiding plant-based meat development."

这个博士项目将持续四年，旨在加深对肉类成分对味道和香气的贡献的理解。第一年将回顾有关该主题的现有文献，并探讨乳酸对肉类风味的影响。第二年将专注于烹饪前肉类成分的氧化状态。第三年将专注于可溶性促味剂和味道特征。第四年将以以前的研究结果为基础，重点关注植物性肉类应用。总的来说，该项目旨在提高我们对肉类香精化学的理解，最终能够生产出具有更真实肉类特征的可持续肉类替代品。第一年-肉类香精中的乳酸第一年将从肉类香精成分的文献综述开始。实验将提供关于乳酸作为前体的作用的见解，独立于其pH值的影响。深入的调查将涉及乳酸加标和pH值调节，检查香气和感官特性。最终，涉及标记的乳酸的实验将提供直接来自它的风味形成途径的见解。第2年-肉类风味的氧化状态第2年将专注于肉类成分的氧化状态，特别是肌红蛋白与脂质的相互作用。实验将比较新鲜和氧化的肌红蛋白对风味的影响。实验将集中在脂质，磷脂，以及它们与肌红蛋白的相互作用。感官和风味分析将与测量脂质氧化的测定法（如PV、Tbars和脂肪酸分析）相补充。结果预计将有助于第二篇论文的氧化状态和铁（血红素）在肉类flavor.Year 3 - Tastants在MeatYear 3的作用将集中在味道和低分子量的促味剂在肉类风味发展的作用。最初的文献综述将涵盖我们对促味剂的知识的最新水平。初步实验将分离生肉和熟肉的部分，分析它们对香气和感官特性的影响，然后进行感官分析。如果获得肯定的结果，第三篇论文将探讨非挥发性低分子量化合物在肉类风味中的作用。第四年-增强植物性肉类风味第四年将在以前研究结果的基础上，改善植物性肉类风味。该项目可能使用脱脂肉或肉肌原纤维作为香气分析的基础。同时，研究人员将致力于撰写博士论文，总结所有发现和见解，使科学界受益并指导植物性肉类的发展。"