Sensory evaluation of plant-based slices and identification of key sensory properties for heightened acceptance and liking
Adopting plant-based food products is a major consumer trend. However, acceptance can be hindered by several factors related to incongruences with utilitarian claims, extrinsic properties such as price, or intrinsic properties. Among the latter, sensory properties constitute a significant issue, negatively affecting successful incorporation into regular diets. This issue is particularly relevant for meat analogues, presenting sensory attributes that fail to meet consumers' expectations. This study evaluated different plant-based slices (ham analogues) to identify key sensory properties for improved acceptance and liking. For this, a panel of 65 untrained consumers evaluated six commercial samples in two sessions: in the first, they monadically evaluated overall liking on a 9-point hedonic scale, and in the following, they performed Projective Mapping, complemented with Ultra Flash Profile on a digital system (screen with 1920×1080 pixels resolution). The appearance was particularly important, with consumers valuing bright colours and the presence of vegetables and devaluing dark colours. Samples with higher overall liking were associated with a moist and smooth texture, while samples with lower liking scores were described as dry/firm or gelatinous. Regarding flavour, the most liked samples were associated with a vegetable taste (e.g., bell pepper, olive), while the least liked samples were described as having a mild taste or flavours of condiments/spices. This study highlights that plant-based meat analogues should not be designed to mimic the properties of the corresponding meat products. Instead, they should emphasize their plant-based nature, highlighting the presence of vegetables through visible appearance and flavour.
Keywords: consumer evaluation; plant-based ham; projective mapping; sensory properties
Acknowledgements: The author B. Barbosa is thankful for the PhD Scholarship in Non-Academic Environments, funded by national funds through FCT, the Foundation for Science and Technology, I.P., under the projects with the DOI https://doi.org/10.54499/2023.03467.BDANA. The author J.C. Ribeiro is thankful for the Doctoral Researcher contract under the “VIIAFOOD” agenda, approved within the PRR program (Notice no. 02/C05-i01/2022), with the number C644929456-00000040, for the R&D project "HIT-C—High Integration Technology for Consumer Insights". The authors are also thankful for the support of the “VIIAFOOD” agenda, approved within the PRR program (Notice no. 02/C05-i01/2022), with the number C644929456-00000040, for the R&D project "HIT-C—High Integration Technology for Consumer Insights". Finally, the authors J.C. Ribeiro, B. Barbosa, C. Rocha, and L.M. Cunha are thankful for the national funds through FCT, under the unit UID 05748: GreenUPorto – Centre for Research in Sustainable Agri-Food Production.
Publish date 2025-08-18
Author(s) Célia Rochaa,b, Bruna Barbosa, Rui Costa Lima, Anabela Raymundo, Fátima Carvalho, Adriana Ferreira, José Carlos Ribeiro, Luís Miguel Cunha
