Meat substitutes are becoming increasingly important as they represent a sustainable alternative to meat products. The released flavors in the different phases (raw, fried and during the frying process) are crucial for the success of the product. The aim of this project is to identify the released flavors in these phases using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS).
The present study examines commercially available burger patties from various manufacturers.

Highlights

• Dynamic headspace GC-MS allows sensitive analysis of flavor compounds in meat substitutes
• Different processing phases can be simulated
• No sample preparation was necessary