Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests

The distinct techno-functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese-like characteristics in plant-based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant-based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk-based (MB1 and MB2) and three plant-based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check-All-That-Apply (CATA) test, and Rate-all-that-apply (RATA) test (n = 102) with global acceptance. Milk-based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant-based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty-two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk-based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant-based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk-based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P < 0.05) in the intensity of nineteen sensory attributes. Milk-based cream cheeses were more accepted than their plant-based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant-based ones, contributing to the lower acceptance of the latter.