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Sensory Analysis of Plant-Based Products: Series II
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Sensory Analysis of Plant-Based Products: Series II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 9227

Special Issue Editor

Prof. Dr. Matthew McSweeney

E-Mail Website
Guest Editor
School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2R6, Canada
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check-all-that-apply; novel ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the Guest Editor of the Special Issue below, I would like to invite you to contribute a paper that focuses on the “Sensory Analysis of Plant-Based Products Series II”. Plant-based products are one of the fastest growing segments in the food industry. Consumers have begun to seek out plant-based products for a variety of reasons, including allergies to dairy, hypercholesterolemia prevalence, vegan diets, as well as concerns about sustainability. For new, novel plant-based products to succeed, they need to be functional and acceptable to consumers. Therefore, there is a growing need to develop new plant-based products and the sensory properties of these innovative food products need to be evaluated. This Special Issue will provide a platform for investigating plant-based alternatives and their corresponding sensory properties, as well as consumer perception. Research articles, reviews, and mini-reviews on the various aspects of plant-based products are welcome.

Prof. Dr. Matthew McSweeney
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant-based
  • meat alternatives
  • sensory evaluation
  • consumer perception
  • dairy alternatives
  • sensory analysis
  • consumer acceptance
  • alternative protein
  • descriptive analysis
  • food product development

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Published Papers (5 papers)

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Research

24 pages, 1929 KiB  
Article
Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog
by Elson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, Vitor Henrique Cazarini Bueno Platz, Eduardo Eugênio Spers, Mônica Queiroz Freitas and Adriano G. Cruz
Foods 2024, 13(14), 2269; https://doi.org/10.3390/foods13142269 - 18 Jul 2024
Cited by 1 | Viewed by 1694
Abstract
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved [...] Read more.
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the model product. The research was conducted in two phases: the first involved a structured questionnaire assessing attitudinal dimensions such as Health Consciousness, Climate Change, Plant-based Diets, and Food Neophobia, along with sociodemographic data collection. The second phase comprised a discrete choice experiment with (n = 52) and without (n = 509) eye tracking. The term “Cheese” on labels increased choice probability by 7.6% in a general survey and 15.1% in an eye tracking study. A prolonged gaze at “Cheese” did not affect choice, while more views of “Plant-based product” slightly raised choice likelihood by 2.5%. Repeatedly revisiting these terms reduced the choice probability by 3.7% for “Cheese” and 1% for “Plant-based product”. Nutritional claims like “Source of Vitamins B6 and B12” and “Source of Proteins and Calcium” boosted choice probabilities by 4.97% and 5.69% in the general and 8.4% and 6.9% in the eye-tracking experiment, respectively. Conversely, front-of-package labeling indicating high undesirable nutrient content decreased choice by 13% for magnifying presentations and 15.6% for text. In a plant-based subsample, higher environmental concerns and openness to plant-based diets increased choice probabilities by 5.31% and 5.1%, respectively. These results highlight the complex dynamics between label information, consumer understanding, and decision-making. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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22 pages, 2454 KiB  
Article
Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile
by Roisin McCarron, Lisa Methven, Stephanie Grahl, Ruan Elliott and Stella Lignou
Foods 2024, 13(13), 2075; https://doi.org/10.3390/foods13132075 - 30 Jun 2024
Viewed by 1582
Abstract
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein [...] Read more.
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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11 pages, 1581 KiB  
Article
Exploring Consumer Preferences and Challenges in Hybrid Meat Products: A Conjoint Analysis of Hotdogs
by Kashmira Salgaonkar and Alissa A. Nolden
Foods 2024, 13(10), 1460; https://doi.org/10.3390/foods13101460 - 9 May 2024
Cited by 1 | Viewed by 1880
Abstract
Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is [...] Read more.
Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers’ purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (−16, −2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = −1.2) followed by fat (B = −0.8) and price (B = −0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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14 pages, 1422 KiB  
Article
Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use
by Laura Baxter, Emily Dolan, Kaitlyn Frampton, Erin Richelle, Allison Stright, Christopher Ritchie, Rachael Moss and Matthew B. McSweeney
Foods 2024, 13(10), 1454; https://doi.org/10.3390/foods13101454 - 8 May 2024
Viewed by 1564
Abstract
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking [...] Read more.
Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers’ emotional response to them and their attitudes about PBEs. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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13 pages, 993 KiB  
Article
Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)
by Maximiliano Sommo, Lorena Andrade de Aguiar, António Raposo, Ariana Saraiva, Edite Teixeira-Lemos, Cláudia Chaves and Bernardo Romão
Foods 2024, 13(3), 502; https://doi.org/10.3390/foods13030502 - 5 Feb 2024
Cited by 1 | Viewed by 1903
Abstract
Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are [...] Read more.
Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential. Full article
(This article belongs to the Special Issue Sensory Analysis of Plant-Based Products: Series II)
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