Abstract
The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothesised that incorporation of flavour precursors including free amino acids, betaine, and long chain omega-3 fatty acids would enhance the flavour resemblance of plant-based prawn and salmon prototypes to their authentic seafood counterparts. Prototypes were analysed using headspace solid-phase microextraction gas chromatography-mass spectrometry and evaluated by a semi-trained sensory panel. Volatile analysis revealed 64 compounds across prototypes, with significant variations attributed to precursor combinations and thermal treatments. Frying enhanced volatile profiles, particularly in plant-based prawn prototypes fortified with all three flavour precursors, producing key prawn odourants, including pyrazines and trimethylamine. Notably, betaine pyrolysis under moderate cooking conditions was demonstrated as a potential pathway for trimethylamine formation, contributing to fish-like odours. Sensory evaluation showed that the final plant-based prawn prototype exhibited strong cooked crustacean and grilled notes, aligning with the observed volatile profile. While the salmon prototype displayed key salmon odourants, its cooked salmon odour was less pronounced, suggesting a need for a more robust flavouring strategy. This study highlights the potential of targeted flavour precursor formulations to improve the flavour quality of plant-based seafood alternatives, paving the way for their wider acceptance.