Molecular Sensory Guided Flavor Improvement of Plant-Based Egg

Description

This project utilizes the methodologies of Sensomics to enhance the flavor of plant-based eggs by bridging the molecular-level flavor gap. Through reverse engineering, the specific molecular components responsible for the flavor of chicken egg are identified and utilized to optimize the flavor of plant-based alternatives. The goal is to develop natural, transparent, and superior flavor enhancements that align with clean label principles, providing a satisfying and delicious choice for consumers seeking plant-based options.