The plant-based protein market has been booming in the past few years. However, flavor remains the most significant barrier to overcome. Specifically, it is a challenge to maintain the flavor of plant-based meat alternative products as they age in storage. In this study, a sensory directed analysis (SDA) approach was em-ployed to determine if adding rosemary extract, with antioxidant properties, could maintain freshness in plant-based meat alterna-tives in the form of a burger patty. The method utilized dynam-ic headspace (DHS) sample extraction and gas chromatographic separation paired with simultaneous olfactometry and mass spec-trometric detection (GC-O/MS). The ability to smell individual sen-sory-active compounds and determine their identities is crucial in avoiding off-odors and creating the highest quality food products.