Descriptive sensory attributes and volatile flavor compounds of plant-based meat alternatives and ground beef

HIGHLIGHTS

• who: Manuel Sebastian Hernandez et al. from the Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, USA have published the Article: Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef, in the Journal: Molecules 2023, 3151 of /2023/
• what: The aim of this study was to characterize and among ground beef (GB) and plant-based meat alternatives (PBMA). In the current study, PBMA showed a dramatic increase in furfural concentration. In the present study, two Maillard-derived ketones, 2,3-butanedione and acetoin, were present in . . .
  

   

  

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