Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-09-25 DOI:10.1016/j.foodqual.2025.105713

Barbara Guggenbühl , Annette Bongartz , Saskia Mantovani , Katharina Smith , Thorsten Guksch , Jeannette Nuessli Guth

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Abstract

Consumer interest in plant-based cheese alternatives (PBCAs) has grown due to concerns about the environment, animal welfare, and health. This study assessed consumer preferences and sensory characteristics of PBCAs in the Swiss market. Four semi-hard and two soft cheese alternatives were evaluated in a consumer test with 219 participants (102 males, 117 females, diverse diet forms). Participants rated overall liking and visual appeal on a 9-point hedonic scale and assessed sensory attributes using check-all-that-apply and just-about-right scales. They also answered questions about attitudes towards plant-based alternatives. Sensory panel data (n = 10) completed the study by linking it to the consumer data. The chemical composition of the PBCAs was analysed for dry matter, fat, protein, salt, starch, and sugar content. Statistical analyses, including ANOVA and multiple factor analysis, were used to evaluate preferences and identify sensory attributes influencing liking.

Participants rated PBCAs as trendy but were less convinced of their taste or processing compared to dairy cheeses. Significant differences in overall liking and visual appeal were found, but none of the products were highly liked (scores between 3 and 5.9). No significant differences were observed between dietary groups. Attributes like savoury flavour, smooth texture, and creaminess were positively associated with liking, while bitterness and lack of creaminess were negatively associated. Consequently, to increase acceptance and consumption, PBCAs' sensory profiles and nutritional compositions should be optimised.

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感官特征和消费者对植物基奶酪替代品的接受度-瑞士视角

由于对环境、动物福利和健康的担忧，消费者对植物性奶酪替代品（pbca）的兴趣日益浓厚。本研究评估了瑞士市场上消费者对多氯联苯的偏好和感官特征。在一项219名参与者（102名男性，117名女性，不同的饮食形式）的消费者测试中，对四种半硬奶酪和两种软奶酪替代品进行了评估。参与者用9分制的快乐量表对总体喜欢程度和视觉吸引力进行评分，并使用“检查所有适用”和“恰到好处”的量表评估感官属性。他们还回答了有关对植物性替代品的态度的问题。感官面板数据（n = 10）通过将其与消费者数据联系起来完成了研究。分析了多氯联苯的化学成分，包括干物质、脂肪、蛋白质、盐、淀粉和糖的含量。统计分析，包括方差分析和多因素分析，用于评估偏好和确定影响喜欢的感官属性。参与者认为多氯联苯是流行的，但与乳制品奶酪相比，他们对多氯联苯的味道或加工过程不那么确信。在总体喜欢度和视觉吸引力上发现了显著的差异，但没有一个产品是非常喜欢的（得分在3到5.9之间）。各组间无显著差异。像咸味、光滑的质地和奶油味等属性与喜欢度呈正相关，而苦味和缺乏奶油感则呈负相关。因此，为了提高多氯联苯的接受度和消费量，应优化多氯联苯的感官特征和营养成分。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.