Fig. 2: Synthesis of SFC and thermal responsivity evaluation.
From: Flavor-switchable scaffold for cultured meat with enhanced aromatic properties
a Chemical structure of the switchable flavor compound (SFC) involving two binding groups (R1, R2) with methacrylate end and one flavor group (R3) with a thermal responsive disulfide bridge. b Ultraviolet-visible (UV-Vis) spectra of SFC to monitor the mobility of furfuryl mercaptan upon heating of SFC. The peak at 335 nm indicates the mobility of the furan group of furfuryl mercaptan thermal-responsively generated from SFC. The intervals for heating are 0 min, 10 min, 1, 4, 7, 12, and 24 h. c Photographs of the hydrogel without SFC (Gel-SFC), hydrogel with SFC (Gel+SFC), and hydrogel mixed with pure furfuryl mercaptan (Gel+FM) with illustrations of their network structure. Gel+SFC features the robust covalent bonds between the gelatin matrix and SFC. Meanwhile, Gel+FM exhibits a weak interaction between the gelatin matrix and furfuryl mercaptan. Scale bars: 0.4 cm (d) Flavor analysis of hydrogels before and after heating at Maillard temperature, 150 °C. All samples are pre-incubated in the distilled water for 15 days. The pie chart presents the ratio of the flavor compounds classified according to the specific flavor notes. Non-flavor compounds are excluded in the pie chart and each flavor note is represented by a different color (n = 3). Source data are provided as a Source Data file.
