Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Milae Lee, Woojin Choi, Jeong Min Lee, Seung Tae Lee, Won-Gun Koh and Jinkee Hong ()
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Milae Lee: Yonsei University
Woojin Choi: Yonsei University
Jeong Min Lee: Kangwon National University
Seung Tae Lee: Kangwon National University
Won-Gun Koh: Yonsei University
Jinkee Hong: Yonsei University

Nature Communications, 2024, vol. 15, issue 1, 1-11

Abstract: Abstract Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

Date: 2024
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DOI: 10.1038/s41467-024-49521-5

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