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

这个博士项目将进行四年，旨在加深对肉类成分对味道和香气的贡献的理解。第一年将回顾现有的文献，探讨乳酸对肉类风味的影响。第二年将重点放在烹饪前肉类成分的氧化状态。第3年将重点学习可溶的调味剂和口味。第四年将以以前的发现为基础，重点关注植物性肉类的应用。总体而言，该项目旨在提高我们对肉类风味化学的理解，最终使生产具有更真实肉类特征的可持续肉类替代品成为可能。第一年-肉类风味中的乳酸第一年将从肉类风味成分的文献综述开始。实验将揭示乳酸作为前体的作用，而不受pH的影响。深入的研究将涉及乳酸峰值和pH调节，检查香气和感官特征。最终，涉及标记乳酸的实验将提供直接源自乳酸的风味形成途径的见解。二年级-肉类风味中的氧化状态二年级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。之后的实验将集中于脂质、磷脂及其与肌红蛋白的相互作用。感官和风味分析将辅以测定脂质氧化，如PV， Tbars和脂肪酸分析。结果预计将有助于第二篇关于氧化状态和铁（血红素）在肉味中的作用的论文。第三年将专注于味道和低分子量味觉剂在肉类风味发展中的作用。最初的文献综述将涵盖我们对味觉的知识的艺术状态。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，然后进行感官学研究。如果获得积极的结果，第三篇论文将探索非挥发性，低分子量化合物在肉味中的作用。四年级-提高植物性肉类风味四年级将建立在以前的发现，以改善植物性肉类风味。本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，研究人员还将撰写博士论文，总结所有的发现和见解，使科学界受益，并指导植物性肉类的发展。”

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."