Modulation of Nutritional Composition and Aroma Volatiles in Cultivated Pork Fat by Culture Media Supplementation

Cultivated meat is emerging as a novel food source with the potential to contribute to a more sustainable and ethical food production system. However, limited research to date has explored the extent to which the nutrition and the aroma of such foods can be altered through cell culture conditions. Here, we aimed to modulate the aromatic volatile compounds in heated porcine cultivated fat cells by manipulating the media components while ensuring the preservation of robust fat differentiation. Using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS), we demonstrated that supplementing cells with thiamine-HCl increased its intracellular concentration and promoted the production of 4-methyl-5-thiazoleethanol, contributing to milky aroma. Similarly, supplementation with L-methionine enhanced its intracellular concentration and increased the production of methional, a volatile compound with a potato-like aroma. Additionally, myoglobin significantly altered the volatile organic compound profile of cultivated fat. Notably, the concentration of {gamma}-nonalactone, (E,E)-2,4-decadienal and 2-pentylfuran were increased, which contribute to a coconut-like, deep fat, fruity aroma, respectively, as well as elevated levels of other alcohols, aldehydes and furans. These findings highlight the potential of culture media formulations to modulate the aroma in cultivated fat production, a unique opportunity to optimize sensory features using this novel food production technology. HighlightsNutrient composition and aroma profiles of cultivated pork fat upon baking were modulated by cell culture media supplementation. Supplementing with thiamine-HCl, L-methionine, or myoglobin increased intracellular levels of thiamine or methionine and modulated the formation of aroma volatiles, enhancing characteristic odors such as milky, potato-like, and coconut-like notes. Graphical Abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=106 SRC="FIGDIR/small/667495v1_ufig1.gif" ALT="Figure 1"> View larger version (15K): org.highwire.dtl.DTLVardef@11cd7c4org.highwire.dtl.DTLVardef@99b290org.highwire.dtl.DTLVardef@9a47beorg.highwire.dtl.DTLVardef@dc1689_HPS_FORMAT_FIGEXP M_FIG C_FIG Graphical overview of the methodology. Porcine dedifferentiated fat cells (pDFAT) were differentiated into adipocytes using adipogenesis media supplemented with aroma precursors. The cells were heated (cooked) and the resulting volatile compounds were analyzed using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS).