دورية أكاديمية
Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.
| العنوان: | Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking. |
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| المؤلفون: | Jaeger SR; Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark., Dupas de Matos A; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand; Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand., Frempomaa Oduro A; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand; Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand., Hort J; Riddet Institute, Massey University, 4410 Palmerston North, New Zealand; Food Experience and Sensory Testing (Feast) Lab, Massey University, 4410 Palmerston North, New Zealand. Electronic address: J.Hort@massey.ac.nz. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 180, pp. 114093. Date of Electronic Publication: 2024 Feb 01. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Taste Perception* , Milk Substitutes*, Adult ; Female ; Humans ; Australasian People ; Taste |
| مستخلص: | Like other plant-based (PB) product categories, PB milk alternatives (PBMA) are in ascendency as part of the green consumer transition and a greater focus on personal health. However, consumption remains far below that for cow's milk, and among multiple barriers to uptake, inferior sensory properties is one problem, nutritional inadequacies another. While exceptions exist in both instances, a general need for improved products remains. The present research is situated in this nexus, and its primary aim was to contribute new consumer-centric insight regarding the sensory drivers of liking/disliking in the PBMA category. This was achieved through a central location study with adult New Zealanders (n = 143, not regular PBMA consumers) who tasted 18 different PBMA samples spanning a broad range of PB ingredients (soy, oat, coconut, almond, rice, cashew, peanut, macadamia, lentil, hemp, sesame) in different product types (single PB source, blends, barista style) with varying nutritional profiles. The most liked sample (6.5/9), which was made from soy, had the nutritional profile that most approximated cow's milk (3 g/100 mL protein), as well as a milky appearance and taste. Its mouthfeel was smooth, and this sensory characteristic was also paramount for barista-style PBMAs being well-liked (>5.9/9) regardless of their constituent PB ingredient (oat, almond, coconut). Opportunities for product innovation within this type of PBMA was identified including for using barista-style beyond hot beverages, as these samples received positive liking scores on average. The same applied to blends as multiple-source PBMAs can facilitate improved nutritional composition, and significant scope seemed to exist to identify more liked vs less liked PB ingredient combinations (e.g., almond/rice vs coconut/sesame). By identifying, through penalty/lift analysis that positive sensory drivers of PBMA liking span all sensory modalities (appearance, taste, flavour, texture and mouthfeel), it becomes easier to appreciate that products in this category are complex and challenging to optimise. A second minor research aim was focused on the modulating influence of PBMA consumption frequency on product liking and the sensory drivers of liking. The key result was a positive association between liking and higher consumption frequency, and greater appreciation of sweet, coconut, nutty and cereal/oaty characteristics of PBMAs. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| فهرسة مساهمة: | Keywords: CATA questions; Central location test; Dairy-free alternative; Penalty/lift analysis; Plant-based milk alternative |
| تواريخ الأحداث: | Date Created: 20240223 Date Completed: 20240226 Latest Revision: 20240226 |
| رمز التحديث: | 20240226 |
| DOI: | 10.1016/j.foodres.2024.114093 |
| PMID: | 38395562 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114093 |