Flavoring compositions of improving plant-based meat flavor, method of making and application thereof

1 . A plant-based meat composition, comprising:

(1) a plant-based meat product; and

(2) an added Maillard reaction product (MRP) formed from a Maillard reaction mixture comprising:

(a) one or more sugar donors; and

(b) one or more amine donors having a free amino group,

wherein component (a) and component (b) are present in the Maillard reaction mixture in a molar ratio of 10:1 to 1:10,

wherein (a) and (b) undergo Maillard reaction in the absence of the plant-based meat product,

wherein the one or more sugar donors comprise xylose and the one or more amine donors comprise cysteine or methionine,

wherein the added MRP comprises compounds selected from the group consisting of furfural, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-thiophenethiol, 2,5-thiophenedicarboxaldehyde, 3,3′-dithiobis[2-methylfuran], 2-thiobarbituric acid, nonanal, bis(2-furfuryl)disulfide, 2,4-di-tert-butylphenol, and 2-(4-nitrobutyryl)-cyclo-pentanone,

wherein the added MRP is present in a concentration range of 0.0001-10 wt. % of the plant-based meat composition,

wherein the plant-based meat composition has decreased off-taste compared to the plant-based meat product, and

wherein the off-taste is selected from the group consisting of bitter taste, licorice-like taste, metallic taste, astringent taste, delayed sweetness onset and lingering sweet aftertaste.

2 . The plant-based meat composition of claim 1 , wherein (a) and (b) undergo Maillard reaction at a temperature in the range of 60° C. to 250° C.

3 . The plant-based meat composition of claim 1 , further comprising a high intensity sweetener.

4 . The plant-based meat composition of claim 3 , wherein the high intensity sweetener is selected from the group consisting of high intensity synthetic sweeteners, non-mogroside natural sweeteners, and glycosylation products thereof.

5 . The plant-based meat composition of claim 1 , wherein the one or more sugar donors comprise a sugar donor selected from the group consisting of plant juices/powders, vegetable juices/powders, berries juices/powders and fruit juices/powders.

6 . A method for improving a taste profile of a plant-based meat product, comprising:

adding a Maillard reaction product (MRP) composition during preparation of the plant based meat product to produce a final product, wherein the MRP composition is produced by heating a reaction mixture comprising:

(a) one or more sugar donors; and

(b) one or more amine donors having a free amino group,

wherein component (a) and component (b) are present in the Maillard reaction mixture in a molar ratio of 10:1 to 1:10,

wherein (a) and (b) undergo Maillard reaction in the absence of the plant-based meat product,

wherein the one or more sugar donors comprise xylose and the one or more amine donors comprise cysteine or methionine,

wherein the added MRP composition comprises compounds selected from the group consisting of furfural, 2-methyl-3-furanthiol, 2-furfurylthiol, 2-thiophenethiol, 2,5-thiophenedicarboxaldehyde, 3,3′-dithiobis[2-methylfuran], 2-thiobarbituric acid, nonanal, bis(2-furfuryl)disulfide, 2,4-di-tert-butylphenol, and 2-(4-nitrobutyryl)-cyclo-pentanone,

wherein the added MRP is present in a concentration range of 0.0001-10 wt. % of the plant-based meat composition,

wherein addition of the MRP composition decreases an off-taste of the plant-based meat product, and

wherein the off-taste is selected from the group consisting of bitter taste, licorice-like taste, metallic taste, astringent taste, delayed sweetness onset and lingering sweet aftertaste.

7 . The method of claim 6 , wherein (a) and (b) undergo Maillard reaction at a temperature in the range of 60° C. to 250° C.

8 . The method of claim 6 , wherein the one or more sugar donors comprise a sugar donor selected from the group consisting of plant juices/powders, vegetable juices/powders, berries juices/powders and fruit juices/powders.