"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."

该博士项目将在四年中进行，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。 2年级将重点介绍烹饪前肉类成分的氧化状态。 3年级将重点放在可溶性味道和味道上。第4年将以先前的发现为基础，并专注于植物性肉类应用。总体而言，该项目旨在促进我们对肉类风味化学的理解，最终使可持续的肉类替代品具有更真实的肉类概况。年1月1-乳酸在肉类flavour中，第一年将从有关肉类风味成分的文献综述开始。实验将对乳酸作为前体的作用的见解独立于其pH的影响。深入研究将涉及乳酸尖峰和pH调节，检查香气和感觉特征。最终，涉及标记的乳酸的实验将为直接从其衍生而来的风味形成的途径提供见解。 2年级 - 肉类黄素2中的氧化状态将集中在肉成分的氧化状态上，尤其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球蛋白对风味的影响。之后，实验将专注于脂质，磷脂及其与肌红蛋白的相互作用。感觉和风味分析将补充测量脂质氧化的测定，例如PV，TBAR和脂肪酸分析。预计结果将有助于第二篇关于氧化状态和铁（Haem）在肉类味道中的作用的论文。年3-肉类3中的味道将重点放在味道和低分子量味道剂在肉类风味开发中的作用。最初的文献综述将涵盖我们关于品尝者知识的艺术状况。初步实验将分离生肉和煮熟的肉的分数，分析它们对香气和感觉特征的影响，然后是感官。如果获得了积极的结果，第三篇论文将探索肉类口味中非挥发性，低分子量化合物的影响。年4-增强植物性肉类的肉类黄素4将建立在以前的发现以改善植物性肉味的发现上。该项目可能会使用缺失的肉或肉肌原纤维作为香气分析的基础。同时，研究人员有望致力于撰写博士学位论文，总结所有发现和见解，从而使科学界和指导植物性的肉类开发受益。”