School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada.
Food Res Int. 2022 Aug;158:111513. doi: 10.1016/j.foodres.2022.111513. Epub 2022 Jun 15.
Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to consumer concern for animal welfare, environmental impact, and health. In order to increase the acceptability of PBCs, sensory studies must be conducted. As such, the aim of this study was to evaluate the acceptability, sensory properties, and emotional responses to PBCs currently being sold in Canada. There were two different sensory trials conducted. In the first trial (n = 100), raw PBCs were evaluated, and in the second trial (n = 93) melted PBCs were evaluated. In both trials, five different PBCs were evaluated using nine-point hedonic scales, a check-all-that-apply (CATA) question, and the CATA variant of the EsSense25 profile. Participants were also asked to answer open-ended comment questions about PBCs. The results showed that participants thought PBCs are healthier than regular dairy cheese, but they did not like the flavour or textural properties of PBCs. PBCs that are buttery, smooth, and have soft attributes were preferred by the participants. Participants mainly disliked PBCs that were mouthcoating, rubbery, and had off-flavours. The PBCs with higher overall liking scores were associated with positive emotions.
近年来，由于消费者对动物福利、环境影响和健康的关注，对植物性奶酪（PBC）的兴趣有所增加。为了提高 PBC 的可接受性，必须进行感官研究。因此，本研究旨在评估目前在加拿大销售的 PBC 的可接受性、感官特性和情感反应。进行了两项不同的感官试验。在第一次试验（n=100）中，评估了原始 PBC，在第二次试验（n=93）中，评估了融化的 PBC。在这两项试验中，使用九点喜好量表、“全部选择”（CATA）问题和 EsSense25 图谱的 CATA 变体评估了五种不同的 PBC。参与者还被要求回答关于 PBC 的开放式评论问题。结果表明，参与者认为 PBC 比普通乳制奶酪更健康，但他们不喜欢 PBC 的味道或质地。参与者更喜欢黄油味、光滑且具有柔软特性的 PBC。参与者主要不喜欢具有涂层感、橡胶质地和异味的 PBC。整体喜好得分较高的 PBC 与积极的情绪有关。
