Methods and compositions for consumables

1. A meat replica matrix comprising:

one or more plant proteins;

a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;

at least one sulfur compound selected from methionine, cysteine, and thiamine; and

0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,

wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated that are associated with a beef-like aroma.

2. The meat replica matrix of claim 1 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.

3. The meat replica matrix of claim 1 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.

4. The meat replica matrix of claim 1 , wherein non-animal the heme-containing protein is selected from the group consisting of a leghemoglobin, a flavohemoglobin, Hell's gate globin I, an erythrocruorin, a protoglobin, a cyanoglobin, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3.

5. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

6. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

7. The meat replica matrix of claim 1 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

8. The meat replica matrix of claim 1 , wherein the one or more plant proteins are selected from the group consisting of rubisco, pea proteins, lentil proteins, and other legume proteins.

9. The meat replica matrix of claim 8 , wherein the pea proteins comprise pea albumin proteins.

10. The meat replica matrix of claim 1 , wherein the one or more plant proteins are present in the meat replica matrix in an amount of between 1% and 30% (by weight of the meat replica matrix).

11. The meat replica matrix of claim 1 , wherein the meat replica matrix is comprised within a consumable product, wherein the consumable product is selected from taco filling, a casserole, a sauce, a topping, soup, stew, and a loaf, wherein, upon cooking of the consumable product, the at least two volatile compounds are produced in higher amounts compared to the amounts of the at least two volatile compounds produced upon cooking of the meat replica matrix lacking the non-animal heme-containing protein.

12. The meat replica matrix of claim 1 , wherein the at least two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E,E)-2,4-decadienal; (E,E)-2,4-heptadienal; (E,E)-2,4-nonadienal; (E,E)-3,5-octadien-2-one; (E,Z)-2,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)-ethanone; 1-(6-methyl-2-pyrazinyl)-1-ethanone; 1-(acetyloxy)-2-propanone; 1,3-dimethyl-benzene; 1,3-hexadiene; 1-butanol; 1-ethyl-5-methylcyclopentene; 1-heptanol; 1-heptene; 1-hexanol; 1H-pyrrole-2-carboxaldehyde; 1-hydroxy-2-propanone; 1-methyl-1 (H)-pyrrole-2-2carboxaldehyde; 1-octanal; 1-octanol; 1-octen-3-ol; 1-octen-3-one; 1-octene; 1-pentanol; 1-penten-3-ol; 1-penten-3-one; 1-propanol; 2(5H)-furanone; 2,2,4,6,6-pentamethyl-heptane; 2,2-dimethyl-undecane; 2,3-butanedione; 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one; 2,3-dimethyl-5-ethylpyrazine; 2,3-dimethyl-pyrazine; 2,4-dodecadienal; 2,5-dimethyl-3-(3-methyl butyl) pyrazine; 2,5-dimethyl-pyrazine; 2,6-dimethylnonane; 2,6-dimethylpyrazine; 2-acetylthiazole; 2-butanone; 2-butenal; 2-decanone; 2-ethenyl-6-methyl-pyrazine; 2-ethyl furan; 2-ethyl-1-hexanol; 2-ethyl-5-methyl-pyrazine; 2-ethyl-furan; 2-furanmethanol; 2-heptanone; 2-heptenal; 2-hexyl-furan; 2-hexyl-thiophene; 2-hydroxy-3-methyl-2-cyclopentene-1-one; 2-methyl thiazole; 2-methyl-1H-pyrrole; 2-methyl-2-heptene; 2-methyl-butanal; 2-methyl-furan; 2-methyl-heptane; 2-methyl-propanal; 2-n-butylacrolein; 2-n-heptylfuran; 2-nonanone; 2-octanone; 2-pentanone; 2-pentyl-furan; 2-pentyl-thiophene; 2-propenal; 2-propyl-furan; 2-pyridinecarboxaldehyde; 2-pyrrolidinone; 2-thiophenecarboxaldehyde; 2-tridecen-1-ol; 2-undecenal; 3,5-octadien-2-one; 3,6,6-trimethyl-bicyclo[3.1.1]hept-2-ene; 3-acetyl-1h-pyrolline; 3-ethyl-2,2-dimethyl-pentane; 3-ethyl-2,5-dimethyl-pyrazine; 3-ethyl-2-1,4-dioxin; 3-ethyl-2-methyl-1,3-hexadiene; 3-ethylcyclopentanone; 3-methyl-2-butenal; 3-methyl-2-thiophenecarboxaldehyde; 3-methyl-3-hexene; 3-methyl-butanal; 3-methyl-furan; 3-octen-2-one; 3-pentyl-furan; 3-thiophenecarboxaldehyde; 3-thiophenmethanol; 4,7-dimethyl-undecane; 4-cyanocyclohexene; 4-cyclopentene-1,3-dione; 4-decyne; 4-methyl-5-thiazoleethanol; 4-methylthiazole; 4-octene; 4-penten-2-one; 5-acetyldihydro-2(3H)-furanone; 5-ethyldihydro-2(3H)-furanone; 5-methyl-2-furancarboxaldehyde; 5-methyl-2-thiophenecarboxaldehyde; 6-methyl-2-heptanone; 6-methyl-5-hepten-2-one; 8-methyl-1-undecene; acetaldehyde; acetamide; acetic acid; acetic acid ethenyl ester; acetoin; acetone; acetonitrile; acetophenone; benzaldehyde; benzene; benzyl alcohol; butanal; butanoic acid; butyrolactone; caprolactam; carbon disulfide; decanal; decanol; dihydro-2-methyl-3(2H)-furanone; dihydro-5-pentyl-2(3H)-furanone; dihydro-5-propyl-2(3H)-furanone; dimethyl sulfide; dimethyl trisulfide; d-limonene; ethenyl pyrazine; ethyl acetate; ethyl pyrazine; formamide; formic acid heptyl ester; furan; furaneol; furfural; heptanal; heptane; heptanoic acid; heptyl ester; hexanoic acid; isopropyl alcohol; isovaleric acid; methacrolein; methional; methyl ethanoate; methyl-pyrazine; methyl-thiirane; n-caproic acid vinyl ester; nonanal; octanal; octane; octanoic acid; oxalic acid, butyl propyl ester; pantolactone; p-cresol; pentanal; pentanoic acid; phenol; phenylacetaldehyde; propanal; pyrazine; pyridine; pyrrole; styrene; tetramethyl-pyrazine; thiazole; thiophene; toluene; trans-2-(2-pentenyl)furan; trans-3-nonen-2-one; trichloromethane; trimethyl-ethanethiol; and trimethyl-pyrazine.

13. A meat replica matrix comprising:

one or more plant proteins;

a sugar selected from glucose, ribose, sucrose, fructose, xylose, maltodextrin, and combinations thereof;

at least one sulfur compound selected from methionine, cysteine, and thiamine; and

0.01%-5% (by weight of the meat replica matrix) of a non-animal heme-containing protein,

wherein, upon cooking of the meat replica matrix, at least two volatile compounds are generated, and

wherein the at least two volatile compounds are selected from the group consisting of (E)-2-decenal; (E)-2-heptenal; (E)-2-hexenal; (E)-2-nonenal; (E)-2-octenal; (E)-4-octene; (E,E)-2,4-decadienal; (E,E)-2,4-heptadienal; (E,E)-2,4-nonadienal; (E,E)-3,5-octadien-2-one; (E,Z)-2,6-nonadienal; (Z)-2-decenal; (Z)-2-heptenal; (Z)-2-nonenal; (Z)-2-octen-1-ol; (Z)-4-heptenal; 1-(1H-pyrrol-2-yl)-ethanone; 1-(2-furanyl)-ethanone; 1-(6-methyl-2-pyrazinyl)-1-ethanone; 1-(acetyloxy)-2-propanone; 1,3-dimethyl-benzene; 1,3-hexadiene; 1-butanol; 1-ethyl-5-methylcyclopentene; 1-heptanol; 1-heptene; 1-hexanol; 1H-pyrrole-2-carboxaldehyde; 1-hydroxy-2-propanone; 1-methyl-1(H)-pyrrole-2-2carboxaldehyde; 1-octanal; 1-octanol; 1-octen-3-ol; 1-octen-3-one; 1-octene; 1-pentanol; 1-penten-3-ol; 1-penten-3-one; 1-propanol; 2(5H)-furanone; 2,2,4,6,6-pentamethyl-heptane; 2,2-dimethyl-undecane; 2,3-butanedione; 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one; 2,3-dimethyl-5-ethylpyrazine; 2,3-dimethyl-pyrazine; 2,4-dodecadienal; 2,5-dimethyl-3-(3-methyl butyl) pyrazine; 2,5-dimethyl-pyrazine; 2,6-dimethylnonane; 2,6-dimethylpyrazine; 2-acetylthiazole; 2-butanone; 2-butenal; 2-decanone; 2-ethenyl-6-methyl-pyrazine; 2-ethyl furan; 2-ethyl-1-hexanol; 2-ethyl-5-methyl-pyrazine; 2-ethyl-furan; 2-furanmethanol; 2-heptanone; 2-heptenal; 2-hexyl-furan; 2-hexyl-thiophene; 2-hydroxy-3-methyl-2-cyclopentene-1-one; 2-methyl thiazole; 2-methyl-1H-pyrrole; 2-methyl-2-heptene; 2-methyl-butanal; 2-methyl-furan; 2-methyl-heptane; 2-methyl-propanal; 2-n-butylacrolein; 2-n-heptylfuran; 2-nonanone; 2-octanone; 2-pentanone; 2-pentyl-furan; 2-pentyl-thiophene; 2-propenal; 2-propyl-furan; 2-pyridinecarboxaldehyde; 2-pyrrolidinone; 2-thiophenecarboxaldehyde; 2-tridecen-1-ol; 2-undecenal; 3,5-octadien-2-one; 3,6,6-trimethyl-bicyclo[3.1.1]hept-2-ene; 3-acetyl-1h-pyrolline; 3-ethyl-2,2-dimethyl-pentane; 3-ethyl-2,5-dimethyl-pyrazine; 3-ethyl-2-1,4-dioxin; 3-ethyl-2-methyl-1,3-hexadiene; 3-ethylcyclopentanone; 3-methyl-2-butenal; 3-methyl-2-thiophenecarboxaldehyde; 3-methyl-3-hexene; 3-methyl-butanal; 3-methyl-furan; 3-octen-2-one; 3-pentyl-furan; 3-thiophenecarboxaldehyde; 3-thiophenmethanol; 4,7-dimethyl-undecane; 4-cyanocyclohexene; 4-cyclopentene-1,3-dione; 4-decyne; 4-methyl-5-thiazoleethanol; 4-methylthiazole; 4-octene; 4-penten-2-one; 5-acetyldihydro-2(3H)-furanone; 5-ethyldihydro-2(3H)-furanone; 5-methyl-2-furancarboxaldehyde; 5-methyl-2-thiophenecarboxaldehyde; 6-methyl-2-heptanone; 6-methyl-5-hepten-2-one; 8-methyl-1-undecene; acetaldehyde; acetamide; acetic acid; acetic acid ethenyl ester; acetoin; acetone; acetonitrile; acetophenone; benzaldehyde; benzene; benzyl alcohol; butanal; butanoic acid; butyrolactone; caprolactam; carbon disulfide; decanal; decanol; dihydro-2-methyl-3(2H)-furanone; dihydro-5-pentyl-2(3H)-furanone; dihydro-5-propyl-2(3H)-furanone; dimethyl sulfide; dimethyl trisulfide; d-limonene; ethenyl pyrazine; ethyl acetate; ethyl pyrazine; formamide; formic acid heptyl ester; furan; furaneol; furfural; heptanal; heptane; heptanoic acid; heptyl ester; hexanoic acid; isopropyl alcohol; isovaleric acid; methacrolein; methional; methyl ethanoate; methyl-pyrazine; methyl-thiirane; n-caproic acid vinyl ester; nonanal; octanal; octane; octanoic acid; oxalic acid, butyl propyl ester; pantolactone; p-cresol; pentanal; pentanoic acid; phenol; phenylacetaldehyde; propanal; pyrazine; pyridine; pyrrole; styrene; tetramethyl-pyrazine; thiazole; thiophene; toluene; trans-2-(2-pentenyl)furan; trans-3-nonen-2-one; trichloromethane; trimethyl-ethanethiol; and trimethyl-pyrazine.

14. The meat replica matrix of claim 13 , wherein the non-animal heme-containing protein has an amino acid sequence with at least 70% homology to the amino acid sequence set forth in SEQ ID NO: 1.

15. The meat replica matrix of claim 13 , wherein the non-animal heme-containing protein has a UV-VIS spectrum that is substantially similar to that of myoglobin from an animal.

16. The meat replica matrix of claim 13 , wherein the non-animal heme-containing protein is selected from the group consisting of a leghemoglobin, a flavohemoglobin, Hell's gate globin I, an erythrocruorin, a protoglobin, a cyanoglobin, a chlorocruorin, a truncated hemoglobin, a truncated 2/2 globin, and a hemoglobin 3.

17. The meat replica matrix of claim 13 , wherein the meat replica matrix comprises 0.4%-1% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

18. The meat replica matrix of claim 13 , wherein the meat replica matrix comprises about 0.3% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

19. The meat replica matrix of claim 13 , wherein the meat replica matrix comprises about 0.2% (by weight of the meat replica matrix) of the non-animal heme-containing protein.

20. The meat replica matrix of claim 13 , wherein the one or more plant proteins are selected from the group consisting of rubisco, pea proteins, lentil proteins, and other legume proteins.

21. The meat replica matrix of claim 20 , wherein the pea proteins comprise pea albumin proteins.

22. The meat replica matrix of claim 13 , wherein the one or more plant proteins are present in the meat replica matrix in an amount of between 1% and 30% (by weight of the meat replica matrix).

23. The meat replica matrix of claim 13 , wherein the meat replica matrix is comprised within a consumable product, wherein the consumable product is selected from taco filling, a casserole, a sauce, a topping, soup, stew, and a loaf, wherein, upon cooking of the consumable product, the at least two volatile compounds are produced in higher amounts compared to the amounts of the at least two volatile compounds produced upon cooking of the meat replica matrix lacking the non-animal heme-containing protein.