Consumer Perception of Plant-Based Chocolate Bars Using Static and Dynamic Sensory Methodologies

Abstract

The plant-based chocolate market has been growing in recent years due to consumer preference for environmentally friendly plant-based foods, as well as those who are avoiding milk ingredients due to lactose intolerance. The study aimed to evaluate the sensory properties of plant-based chocolate in comparison to conventional milk chocolate using two different studies (1) Hedonic scales and check-all-that-apply [CATA] and (2) temporal-check-all-that-apply [TCATA]. All assessors (n = 94 for the first study and n = 81 for the second study) were interested in plant-based alternatives, and they were asked about their beliefs about plant-based chocolate before and after consumption during the TCATA study. The plant-based chocolates were found to have different sensory properties than the milk chocolate (in both the CATA and TCATA task) and were associated with more bitterness and powderiness than the conventional chocolate, as well as being less sweet and leading to mouthcoating. The plant-based chocolates were also associated with off-flavors. The milk chocolate sample was associated with sweet, milky, melts in mouth, and cocoa, which increased liking. The assessors' beliefs about plant-based chocolate were influenced by their consumption as their selection of tasty and familiar increased after consuming the plant-based chocolates while the selection of healthy, sustainable, expensive, and natural significantly decreased. This study identified how consumers perceive the sensory properties of plant-based chocolates, as well as identifying how their beliefs about plant-based chocolates can be impacted after consuming the food.