Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction

Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction

Future Foods

10.1016/j.fufo.2026.100922

https://doi.org/10.1016/j.fufo.2026.100922

Pik Han Chong, Jie Ying Michelle Choy, Hui Ping Alicia Theng, Jie Hong Chiang, Pey Sze Teo

Consumer acceptance, Front-of-pack label, Maillard reaction products, Meaty Flavour, Quantitative descriptive analysis

26 January 2026

Chong, P. H., Choy, J. Y. M., Theng, H. P. A., Chiang, J. H., & Teo, P. S. (2026). Sensory profiles and consumer acceptance of plant-based “meaty” sauces derived from yeast-flavourzyme hydrolysates via maillard reaction. Future Foods, 13, 100922. https://doi.org/10.1016/j.fufo.2026.100922

Sensory profiles and consumer acceptance of plant-based 'meaty' sauces derived from yeast-flavourzyme hydrolysates via maillard reaction

Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

This research / project is supported by the Singapore Food Agency (SFA) and the Agency for Science, Technology and Research (A*STAR) - SINGAPORE FOOD STORY R&D PROGRAMME INDUSTRY ALIGNMENT FUND-PRE POSITIONING (IAF-PP) ON THEME 2 – FUTURE FOODS: ALTERNATIVE PROTEINS (HBMS DOMAIN)
Grant Reference no. : H20H8a0002

https://oar.a-star.edu.sg/communities-collections/articles/22820

2666-8335

Singapore Institute of Food and Biotechnology Innovation