Formation of aroma-potent thiols in heat-stable vegetable oil-in-water emulsion models containing ribose and cysteine

To improve the aroma profile of meat alternatives, savory process flavorings are often incorporated into the plant-based matrix as top notes to enhance meaty character. However, aroma addition remains a significant cost factor, and achieving an authentic meat aroma profile is still difficult, resulting in consumer dissatisfaction. The marble-like structure in raw meat creates an emulsion interface and it might have a key role in enhancing desirable meat aroma. This study investigated the formation of 2-furfurylthiol (FFT), 2-methyl-3-furanthiol (MFT), and 3-mercapto-2-butanone (3M2B) as important contributors to the aroma of cooked meat in emulsion models. Firstly, the characterizations of emulsion and emulsifiers were evaluated before and after heating. Sucrose ester PS750 at 3% was found to be the best-performing emulsifier for developing heat-stable emulsions. Emulsions containing ribose and cysteine in aqueous buffer, canola oil (10%), and sucrose ester (3%) were prepared by high-pressure homogenization, and then heated at 100 °C, 110 °C, 120 °C and 130 °C for 4 h, 2 h, 1 h, and 0.5 h, respectively. In general, the highest concentrations of meaty thiols were observed after heating at 100 °C for 4 h, while higher temperatures with shorter heating times decreased their levels. A key finding was that the amount of MFT and FFT in emulsions almost doubled at 100 °C and 110 °C relative to the control (the same ingredients but without emulsifier). This work provides valuable insights into cost-effective strategies for enriching the meaty aroma of plant-based meat analogs. • Heat stable emulsions produced with sucrose ester for meaty aroma formation. • Heated emulsions with sucrose ester were stable at 4 °C and 20 °C for 20 days. • Lower temperature-longer time heating enhanced the formation of MFT and FFT. • More MFT and FFT formed in emulsions than in oil mixtures without emulsifier. • Emulsion and emulsifier interfaces promoted the formation of key thiol compounds.