Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking

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dc.citation.volume180
dc.contributor.authorJaeger SR
dc.contributor.authorDupas de Matos A
dc.contributor.authorFrempomaa Oduro A
dc.contributor.authorHort J
dc.coverage.spatialCanada
dc.date.accessioned2024-10-03T00:54:26Z
dc.date.available2024-10-03T00:54:26Z
dc.date.issued2024-03
dc.description.abstractLike 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.
dc.description.confidentialfalse
dc.edition.editionMarch 2024
dc.format.pagination114093-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/38395562
dc.identifier.citationJaeger SR, Dupas de Matos A, Frempomaa Oduro A, Hort J. (2024). Sensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking.. Food Res Int. 180. (pp. 114093-).
dc.identifier.doi10.1016/j.foodres.2024.114093
dc.identifier.eissn1873-7145
dc.identifier.elements-typejournal-article
dc.identifier.issn0963-9969
dc.identifier.number114093
dc.identifier.piiS0963-9969(24)00163-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71579
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0963996924001637
dc.relation.isPartOfFood Res Int
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCATA questions
dc.subjectCentral location test
dc.subjectDairy-free alternative
dc.subjectPenalty/lift analysis
dc.subjectPlant-based milk alternative
dc.subjectAdult
dc.subjectFemale
dc.subjectHumans
dc.subjectAustralasian People
dc.subjectTaste
dc.subjectTaste Perception
dc.subjectMilk Substitutes
dc.titleSensory characteristics of plant-based milk alternatives: Product characterisation by consumers and drivers of liking
dc.typeJournal article
pubs.elements-id486732
pubs.organisational-groupOther
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