Efficacy of Rosemary Extract in Plant-Based Meat Alternatives

This technical report investigates the efficacy of rosemary extract in maintaining the freshness of plant-based meat alternatives, specifically burger patties. The study employs sensory directed analysis (SDA) to evaluate whether rosemary extract, known for its antioxidant properties, can extend the shelf-life of these products by preventing off-odors and flavors during storage. Utilizing dynamic headspace (DHS) extraction combined with gas chromatography-olfactometry/mass spectrometry (GC-O/MS), the research identifies sensory-active compounds that contribute to the freshness of the patties. The methodology includes a comparative analysis between control and rosemary extract-treated patties over a 28-day storage period, assessing sensory characteristics at multiple time points. Results indicate that the rosemary-treated patties maintained their aroma better than the control samples, which developed undesirable odors as they aged. The findings highlight the potential of rosemary extract as a natural preservative in plant-based food products, addressing challenges related to flavor retention and shelf-life.