The analysis of the onions by gas chromatography-mass spectrometry revealed the presence of flavor and odor chemicals that are responsible for different flavors in meats, such as bis(2-methyl-3-furyl) disulfide, a potent odorant in meaty and savory foods. Other odorants identified were methyl palmitate, (E, E)-2,4-decadienal, γ-nonalactone and eugenol.

The study was conducted at the Institute of Food Science and Biotechnology, University of Hohenheim, Germany, by YanYan Zhang and his team, who “wanted to explore the utility of the fungi used to create meaty flavors from synthetic sources in creating the same chemicals from vegetables or spices.”

The nclick="updateothersitehits('Articlepage','External','OtherSitelink','“Meaty aroma” from fermented onions can enhance plant-based meat’s appeal, flags research','“Meaty aroma” from fermented onions can enhance plant-based meat’s appeal, flags research','336577','https://pubs.acs.org/doi/abs/10.1021/acs.jafc.3c03153', 'article','“Meaty aroma” from fermented onions can enhance plant-based meat’s appeal, flags research');return no_reload();">findings, published in the Journal of Agricultural and Food Chemistry, stated that on fermenting different fungal species with various foods, the meat aromas were only observed from foods in the Allium family, for instance, onions and leeks. 

The scientists state that “alliums’ high sulfur content contributes to their ability to yield meat-flavored compounds, which also often contain sulfur.”

A natural solution to the bottlenecks
The study flags that plant-based alternatives such as tempeh and bean burgers offer a protein-rich option to consumers who want to reduce their meat consumption. 

The onion ferments can be used by the plant-based meat industry as a natural flavoring in the future.However, negative sensory experiences can discourage consumers from trying plant-based foods due to undesirable texture and taste. The plant-based industry as a whole is currently tackling next-level challenges in their sector which include developing products with a clean label that better deliver on taste, texture and nutrition. This is critical in the upward trajectory of plant-based food’s future success if products are to appeal to flexitarians.

Further, in a recent conversation with Food Ingredients First, CP Kelco pointed out that juiciness is a big request in meat alternatives. Consumers want the juicy bite associated with eating meat.

The research also highlights the bottlenecks in meat flavor and aroma replication, with companies often relying on synthetic additives.

It further notes that to make meat alternatives taste meatier, food formulators often add precursor ingredients found in meat that turn into flavor agents when cooked. Alternatively, the flavor precursors are first heated or chemically modified to prepare the flavoring and then put in the products.

Synthetic processing is why many countries prevent companies from labeling these products as “natural.” A natural meat flavoring would require physical plant extraction or biochemical generation from fungi, bacteria or enzymes.

A potential solution can be using onions, chives and leeks that produce natural chemicals similar to the “savory scents of meat when fermented with common fungi,” flags the study.