Can multisensory chicken- and beef-like aromas be designed from plant-derived precursors in next-generation plant-based meat analogues?

As demand for plant-based meat analogues (PBMA) grows, replicating the complex flavor of meat remains a key challenge in developing meat analogues from plant resources. This review highlights flavor-contributing aromas for chicken and beef, and their chemical and sensory profiles identified using gas chromatography and sensory methodologies. The study evaluates those aroma components’ presence in plant species and the potential of utilizing them for specific meat flavor design in PBMA with a detailed overview on the recent advancements in meat aroma formation mechanisms. Innovative combinations of analytical methods for extracting, separating, identifying, quantifying, and describing aroma compounds are summarized. Challenges such as differing precursor raw material profiles, off-flavors, and matrix interactions are discussed alongside emerging innovations, including fermentation and flavor engineering in meat flavor replication for PBMA. Additionally, the potential of plant-based components to deliver complex Maillard reactions in PBMAs that essentially contribute to overall meat flavor perception has been highlighted. The review concludes a new concept in flavor design of beef and chicken in future PBMAs, and include realistic challenges as regards to practical implementation of the process. The review paper outlines future directions toward integration of plant-derived aroma libraries and advanced analytical approaches to create authentic, multisensory flavor experiences in next-generation PBMAs.