"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."

该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，并探讨乳酸对肉味的影响。第二年将重点关注烹饪前肉类成分的氧化状态。第三年将重点关注可溶性促味剂和味道特征。第四年将建立在之前的研究成果的基础上，重点关注植物性肉类的应用。总体而言，该项目旨在增进我们对肉味化学的理解，最终实现生产具有更真实肉类特征的可持续肉类替代品。第一年 - 肉味中的乳酸第一年将从对肉味成分的文献综述开始。实验将深入了解乳酸作为前体的作用，而与 pH 值的影响无关。深入研究将涉及乳酸加标和 pH 值调整，检查香气和感官特征。最终，涉及标记乳酸的实验将深入了解直接源自其的风味形成途径。第 2 年 - 肉味中的氧化状态 第 2 年将重点关注肉类成分的氧化状态，特别是肌红蛋白与脂质的相互作用。实验将比较新鲜肌红蛋白和氧化肌红蛋白对风味的影响。随后的实验将集中于脂质、磷脂及其与肌红蛋白的相互作用。感官和风味分析将与测量脂质氧化的测定相补充，例如 PV、Tbars 和脂肪酸分析。预计结果将为关于氧化状态和铁（血红素）在肉味中的作用的第二篇论文做出贡献。第 3 年 - 肉类促味剂 第 3 年将重点关注味道和低分子量促味剂在肉味开发中的作用。最初的文献综述将涵盖我们对促味剂的最新了解。初步实验将分离生肉和熟肉的各个部分，分析它们对香气和感官特征的影响，然后进行感官学分析。如果获得积极结果，第三篇论文将探讨非挥发性低分子量化合物对肉味的影响。第 4 年 - 增强植物性肉味 第 4 年将在之前的发现基础上改进植物性肉味。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，研究人员预计将致力于撰写博士论文，总结所有发现和见解，造福科学界并指导植物性肉类的发展。”