University of Tokyo researchers identify key to improving flavour of cultured meat

Cultivated Meat & Seafood

University of Tokyo researchers identify key to improving flavour of cultured meat

Rafaela Sousa

13 June 2025

University of Tokyo researchers identify key to improving flavour of cultured meat

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour.

In a study published in Food Chemistry, scientists from the university’s Institute of Industrial Science analysed the presence of free amino acids – compounds known to influence meat flavour – in lab-grown beef muscle cells.

The goal was to bring the flavour profile of cultured meat closer to that of conventional meat, a key challenge in making it a viable alternative.

"We know that free amino acids strongly influence the flavour of traditional meat, and their levels generally increase during the aging process," explained lead author, Mai Furuhashi. "However, we noticed that the role of free amino acids in the flavour perception of cultured meat has received little research attention."

The team cultivated bovine muscle cells in a nutrient solution, allowing them to differentiate into fibre-like structures that mimic real meat tissue. Some samples were aged, mimicking the process used in traditional meat to develop flavour. Using liquid chromatography, researchers measured the concentration of free amino acids in the samples.

They found that while amino acid levels initially dropped during cell differentiation, they rose significantly during ageing – doubling the levels found in conventional beef. Senior author, Shoji Takeuchi, said: "The levels of free amino acids decreased during differentiation but increased during ageing. The surprise was that the levels of free amino acids in cultured muscle cells were actually double those in conventional beef."

Takeuchi added: "Increasing levels of a particular amino acid in the medium increased the levels in the cells. This is exciting because it means we should be able to control the flavor profile of cultured meat."

Glutamic acid, which gives an umami taste, and aspartic acid were especially prevalent in the cultured samples, while traditional beef had higher levels of the sweeter-tasting alanine.

The study showed that adjusting amino acid levels in the nutrient medium used to grow the cells also influenced the resulting flavour profile. This could allow producers to tailor the taste of lab-grown meat by controlling the composition of the growth environment.

Top image: © Ivy Farm

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