Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents

• Significant sensory differences were found between plant-based and authentic seafood. • Most investigated plant-based seafood had strong vegetable and beany notes. • Key seafood odourants were absent or excessively present in plant-based seafood. • Not all plant-based flavouring agents successfully replicated seafood odours. • Volatile profiles of plant-based flavouring agents were specific to each flavour house. Plant-based seafood alternatives (PBSAs) can play an important role in addressing ecological, ethical, and health concerns associated with traditional seafood consumption. However, replicating the complex organoleptic qualities of seafood remains a significant challenge. This study investigates the flavour characteristics of 16 PBSAs and 21 PB seafood flavouring agents through sensory evaluation and volatile profiling using headspace solid-phase microextraction gas chromatography–mass spectrometry. Sensory analyses revealed significant differences in odour profiles, with authentic seafood samples exhibiting stronger marine and fish-like odours, while PBSAs displayed pronounced vegetable and beany notes. Volatile analysis identified key seafood odourants that were either absent or present in excessive concentrations in PBSAs, contributing to mismatched sensory perceptions. Additionally, PB flavouring agents demonstrated diverse volatile profiles and odour attributes based on their formulation strategies. Notably, while some flavouring agents successfully delivered seafood-like odours with key volatile profiles consisting of typical seafood odourants, others contained compounds unrelated to seafood profiles. These findings highlight the limitations of current PBSA flavour formulations, particularly in replicating the subtle odour characteristics of seafood.