Flavor-switchable scaffold for cultured meat with enhanced | ResearchBunny

Index

Abstract

This study presents the development of a flavor-switchable scaffold to enhance the aromatic properties of cultured meat. A switchable flavor compound (SFC) is incorporated into a gelatin-based hydrogel scaffold, releasing meaty flavor compounds only upon cooking at temperatures mimicking the Maillard reaction. Cultured meat produced using this scaffold exhibits a flavor profile similar to beef, suggesting a novel strategy for improving the sensory characteristics of cultured meat.

Publisher

Nature Communications

Published On

Jul 09, 2024

Authors

Milae Lee, Woojin Choi, Jeong Min Lee, Seung Tae Lee, Won-Gun Koh, Jinkee Hong

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