Flavour is a critical driver of consumer acceptance and market success for novel food products, particularly plant-based and cultured meat systems that aim to replicate the sensory experience of conventional meat. However, reproducing the complex aroma and taste of animal-derived products remains a significant challenge. Flavour biotechnology offers innovative tools to address this issue through enzymatic processing, microbial fermentation, metabolic engineering, and synthetic biology. These biotechnological strategies enable the generation, enhancement, and customisation of flavour compounds, including volatile aroma molecules, amino acid derivatives, and Maillard reaction precursors, that are essential for achieving authentic meat-like profiles. This review highlights recent advances in flavour biotechnology for both plant-based and cultured meat, emphasising the role of microorganisms, engineered enzymes, and bio-based flavour precursors. Furthermore, it explores the integration of these technologies into food production pipelines, along with the regulatory, sensory, and sustainability considerations associated with their adoption. The application of flavour biotechnology not only improves product realism and consumer satisfaction but also contributes to the broader goals of sustainable food innovation and protein system transformation. This review highlights recent advances and ongoing challenges in meaty flavour biotechnology, including the use of analytical tools such as gas chromatography-mass spectrometry (GC-MS) and electronic noses, as well as applications of genetic engineering, microbial technologies, artificial intelligence (AI), and bioinformatics for flavour enhancement and optimization. GC-MS and sensory evaluation remain essential methods, while novel approaches like electronic noses and AI offer innovative solutions. Genetic engineering, including CRISPR, and microbial fermentation can boost the production of flavour precursors. Challenges persist in masking undesirable plant protein flavours and retaining flavour during CM processing.
Priadi et al. (Thu,) studied this question.