Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study

Nowadays, consumption habits are changing for different reasons, and animal products are being replaced by plant-based analogs. Some of these analogs are classified as ultra-processed foods (UPFs) according to NOVA criteria (food classification system). Within this scenario, little is known about consumers' sensory response regarding these new products. One main challenge of plant-based UPFs is imitating both the sensory characteristics and the hedonic experience of meat consumption. Although numerous studies explore the sensory profile of ultra-processed vegan products, we found no comparisons between the sensory profiles of plant-based analogs and their corresponding meat products. The present study aimed to compare the dynamic sensory profiles, specifically focusing on flavor and texture attributes, of animal-based food (beef and chicken meat) and their corresponding commercial ultra-processed plant-based meat analogs (seitan and Mediterranean chick'n pieces) and to establish the adequacy of the intensity of certain sensory characteristics (attributes) and their impact on the acceptability of meat analogs. This was conducted using the time-intensity technique with fourteen trained panelists and just about right scales with 59 consumers, evaluating the acceptability of the products with a 7-point hedonic scale. The dynamic perception results for the analogs significantly differed from those of beef and chicken, specifically showing higher intensity in "nonmeat" attributes such as gumminess, mushroom flavor, vegetable flavor, and spiciness. The attributes that characterize the chicken analog are more suitable than the attributes that characterize seitan. The acceptability of seitan was not significantly influenced by the attribute suitability results. However, poor juiciness showed a significant penalty on its acceptance for the chicken analog. These identified differences highlight the need to evaluate and adjust the sensory characteristics of plant-based products that attempt to imitate traditional meat products. PRACTICAL APPLICATION: The time-intensity technique was effective in identifying differences in the consumption experience between meat and the respective plant-based analogs. Inadequate taste and texture characteristics can decrease the acceptability of the analogs. The identification of these characteristics is crucial for the food industry to understand consumer preferences regarding meat substitutes.