Methods and compositions to affect the flavor and aroma profile of consumer products

摘要

Meat substitute comprising: a) a protein containing heme group; and b) at least two flavor precursor molecules selected from the group consisting of glucose, fructose, ribose, arabinose, glucose-6-phosphate, fructose-6-phosphate, fructose-1,6-diphosphate, maltose, galactose, lactose, xylose , sucrose, maltodextrin, thiamine, cysteine, cystine, a cysteine sulfoxide, allicin, selenocysteine, methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, 5-hydroxytryptophan, valine, arginine, histidine, alanine, asphapartine, asinapartine glutamate, glutamine, glycine, proline, serine and tyrosine; in which a meat taste and smell is provided to the meat substitute during the cooking process.