Methods and compositions for affecting the flavor and aroma profile of consumables

Abstract

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

1 . (canceled) 
     
     
         2 . A method of imparting a color transition to a plant-based meat analog product, comprising:
 including in a plant-based meat analog product a composition comprising:
 a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and 
 b) a stabilizer, 
   wherein the plant-based meat analog product transitions from a substantially pink or red color before cooking to a substantially brown color during cooking.   
     
     
         3 . The method of  claim 2 , wherein the stabilizer comprises a lipoxygenase inhibitor, an antioxidant, a shelf life extender, or mixtures thereof. 
     
     
         4 . The method of  claim 2 , wherein the antioxidant comprises one or more of vitamin C, beta-carotene, alpha-tocopherol, caffeic acid, propyl gallate, and epigallocatechin gallate. 
     
     
         5 . The method of  claim 2 , wherein the shelf life extender comprises one or more of carbon monoxide, a nitrite, sodium metabisulfite, BOMBAL®, vitamin E, rosemary extract, green tea extract, and a catechin. 
     
     
         6 . The method of  claim 2 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product. 
     
     
         7 . The method of  claim 2 , wherein the composition contains no animal products that contain heme. 
     
     
         8 . The method of  claim 2 , wherein in the absence of the composition, the plant-based meat analog product comprises less than 0.01% of a heme-containing protein. 
     
     
         9 . A method of imparting a meat-like flavor to a plant-based meat analog product, comprising:
 including in a plant-based meat analog product a composition comprising:
 a) a heme-containing protein, wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof; and 
 b) an emulsifier, a gelling agent, a fiber, a lipoxygenase inhibitor, an antioxidant, a shelf life extender, or mixtures thereof, 
   wherein, upon cooking the plant-based meat analog product, the production of at least two volatile compounds which have a meat-associated aroma is increased as compared to a plant-based meat analog product lacking the composition.   
     
     
         10 . The method of  claim 9 , wherein the antioxidant comprises vitamin C, beta-carotene, alpha-tocopherol, caffeic acid, propyl gallate, or epigallocatechin gallate. 
     
     
         11 . The method of  claim 9 , wherein the shelf life extender comprises carbon monoxide, a nitrite, sodium metabisulfite, BOMBAL®, vitamin E, rosemary extract, green tea extract, or a catechin. 
     
     
         12 . The method of  claim 9 , wherein the composition is included in the plant-based meat analog product such that the heme-containing protein is present in an amount of about 0.01% to about 5% (by weight) in the plant-based meat analog product. 
     
     
         13 . The method of  claim 9 , wherein the plant-based meat analog product contains no animal products that contain heme. 
     
     
         14 . The method of  claim 9 , wherein in the absence of the composition, the plant-based meat analog product comprises less than 0.01% of a heme-containing protein. 
     
     
         15 . A plant-based meat analog product comprising:
 about 0.01% to about 5% by weight of a heme-containing protein;   at least about 10% by weight of a non-animal protein; and   a non-animal fat,   wherein the plant-based meat analog product comprises no animal products that contain heme, and   wherein the plant-based meat analog product transitions from a substantially pink or red color in an uncooked state to a substantially brown color during cooking.   
     
     
         16 . The plant-based meat analog product of  claim 15 , wherein the non-animal protein comprises textured vegetable protein. 
     
     
         17 . The plant-based meat analog product of  claim 15 , wherein the plant-based meat analog product comprises an emulsifier, a gelling agent, a fiber, a lipoxygenase inhibitor, an antioxidant, a shelf life extender, histidine, or mixtures of two or more thereof. 
     
     
         18 . The plant-based meat analog product of  claim 17 , wherein the antioxidant comprises one or more of vitamin C, beta-carotene, alpha-tocopherol, caffeic acid, propyl gallate, or epigallocatechin gallate. 
     
     
         19 . The plant-based meat analog product of  claim 17 , wherein the shelf life extender comprises one or more of carbon monoxide, a nitrite, sodium metabisulfite, BOMBAL®, vitamin E, rosemary extract, green tea extract, or a catechin. 
     
     
         20 . The plant-based meat analog product of  claim 15 , wherein the heme-containing protein is a plant heme-containing protein, an algal heme-containing protein, a fungal heme-containing protein, a ciliate heme-containing protein, a bacterial heme-containing protein, or a combination thereof. 
     
     
         21 . The plant-based meat analog product of  claim 15 , wherein the composition contains no animal products that contain heme.