Work

Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents

Year: 2025

Type: article

Abstract: Plant-based seafood alternatives (PBSAs) offer a sustainable solution to address ecological, ethical, and health concerns associated with traditional seafood consumption. However, replicating the complex sensory qualities of seafood remains a significant challenge. This study investigates the flavour characteristics of 16 PBSAs and 21 PB seafood flavouring agents through sensory evaluation and volatile profiling using headspace solid-phase microextraction gas chromatography–mass spectrometry. Sensory analyses revealed significant differences in odour profiles, with authentic seafood samples exhibiting stronger marine and fish-like odours, while PBSAs displayed pronounced vegetable and beany notes. Volatile analysis identified key seafood odourants that were either absent or present in excessive concentrations in PBSAs, contributing to mismatched sensory perceptions. Additionally, PB flavouring agents demonstrated diverse volatile profiles and odour attributes based on their formulation strategies. Notably, while some flavouring agents successfully delivered seafood-like odours with key volatile profiles consisting of typical seafood odourants, others contained compounds unrelated to seafood profiles. These findings highlight the limitations of current PBSA flavour formulations, particularly in replicating the subtle odour characteristics of seafood.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100617

Authors: Jiaqiang Luo, Damian Frank, Jayashree Arcot

Institution: UNSW Sydney

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Life below water

Open Access status: gold

Estimated APC paid: $1,990