The flavor properties of Amadori rearrangement products and their potentials in flavor replication of plant-based meat analogs: a review

Plant-based meat analogs (PBMAs) are promising substitutes for balancing the global supply and demand of meat products. The urgent necessity of a meat-like flavor becomes prominent owing to the aroma and taste defects of plant-based meat analogs, which restricts the desire for consumption. As significant Maillard reaction intermediates, Amadori rearrangement products (ARPs) are key flavor precursors that contribute to the required flavor compounds and taste properties; flavor replication in PBMAs is expected. The present review aims to discuss the flavor properties of ARPs and their potential and impact on PBMAs flavor replication. The potential impact of ARPs on the flavor profile of PBMAs lies in the interaction between ARPs and fatty acids or peptides. Strategies aimed at improving the flavor formation of ARPs were proposed for further flavor replication of PBMAs, targeting the flavor flaws of PBMAs caused by the ingredients and processing parameters. Additionally, flavor compounds derived from lipid oxidation are indispensable in meat flavor; the construction of animal fat via vegetable oil, the interaction between ARPs and fatty acids, and further regulation strategies are regarded as significant research trends for PBMAs flavor enhancement.