Affiliation:
1. School of Exercise and Nutritional Sciences, San Diego State University a San Diego California USA
2. Friedman School of Nutrition Science and Policy, Tufts University b Boston, Massachusetts USA
Abstract
Novel proteins are an integral part of a sustainable food system. Considerable research has been conducted to understand their environmental footprint, nutritional value, and functional properties. However, little information is available regarding their flavour profiles, which is an important component for promoting their acceptance and utilization. In this chapter, we have summarized the available flavour information of novel proteins such as those from algae, bacteria, fungi, insects, leaves, oilseeds, tubers, and cultured meat in the hope of fostering greater application of these proteins in the food industry and identifying research gaps for future work.
Publisher
Royal Society of Chemistry