Food Science and Technology

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

M. Lee, W. Choi, et al.

This groundbreaking study by Milae Lee, Woojin Choi, Jeong Min Lee, Seung Tae Lee, Won-Gun Koh, and Jinkee Hong reveals a game-changing flavor-switchable scaffold designed to enhance the taste of cultured meat. By releasing savory beef-like flavors only when cooked, this innovative approach promises to revolutionize the sensory experience of lab-grown meat.

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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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