I presented my work regarding the improvement of the aroma of plant-based hamburgers to the 2022 Kentucky Science and Engineering Fair (KYSEF/Regeneron). Through this project, we identified the key odor compounds in both plant-based hamburgers and beef hamburgers to determine what was absent in the plant-based aroma. As it turns out, a key odor compound present in beef burgers (2-acetyl-2-thiazoline) was completely absent in plant-based alternatives.