Sensory quality of F. venenatum TB01 protein: Implications for next generation alternative proteins

Favorable texture and clean odor of F. venenatum protein for next generation alternative protein. • F. venenatum protein had greater hardness than soy protein due to its dense mycelial network. • A mild mushroom aroma and fewer off-odors were found in F. venenatum protein. • Heat treatment barely affects odor profiles of F. venenatum protein and free amino acids. The growing demand for sustainable food systems and alternative proteins has positioned mycoprotein as a promising food ingredient. In this study, the textural properties and odor profiles of F. venenatum TB01 protein were systematically characterized to investigate the differences with soy protein and pork through multiple approaches. The naturally formed hyphal network of F. venenatum protein forms a fibrous microstructure like animal muscle, resulting in a relatively firm texture. Compared with soy protein and pork, F. venenatum protein exhibited minimal off-odor and featured a mild mushroom odor. Specifically, 40 compounds were identified by GC–MS across all samples, of which 12 odor activity compounds were detected in F. venenatum protein. Notably, their concentration was considerably lower than those found in soy protein. Correlation analyses across different protein types consistently showed that meaty aroma was positively correlated with hexanal and ( E,E )-2,4-decadienal, while off-odors were negatively correlated with these compounds. Finally, this study highlights the potential of F. venenatum protein as a promising ingredient with minimal off-odor and desirable textural properties, together with favorable nutritional attributes that may contribute to healthier food products. These findings provided a scientific basis for its application in next-generation alternative proteins and functional foods. Download: Download high-res image (179KB) Download: Download full-size image