A review on sensory parameters and evaluation methods of plant-based protein foods

Name: A review on sensory parameters and evaluation methods of plant-based protein foods
Author: Cekirge, Mehmet, Gunay, Elif, Coskun, Gulbahar, Erdem, Dogan Emre, Balkaya, Melike, Tireki, Suzan

İsim	A review on sensory parameters and evaluation methods of plant-based protein foods
Yazar	Cekirge, Mehmet, Gunay, Elif, Coskun, Gulbahar, Erdem, Dogan Emre, Balkaya, Melike, Tireki, Suzan
Basım Tarihi:	2024-06
Basım Yeri	- Taylor & Francis
Konu	Sustainability, Sensory evaluation, Protein substitute, Protein analog, Plant-based food
Tür	Süreli Yayın
Dil	İngilizce
Dijital	Evet
Yazma	Hayır
Kütüphane:	Özyeğin Üniversitesi
Demirbaş Numarası	8755-9129
Kayıt Numarası	667c602e-6485-4814-872a-8c037e87a17a
Lokasyon	Gastronomy and Culinary Arts
Tarih	2024-06
Örnek Metin	Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to significant differences in sensory properties and consumer experience compared to animal-based foods. Hence, sensory evaluation is the key in product development of these products. In this review, sensory techniques used for dairy, meat, egg, fish, and seafood analogs were analysed. Most studies involved affective and descriptive methods, and comparison of the sensory properties to see the gaps between plant-based and animal-based products. Parameters forming repetitive pattern in all studies are texture, appearance, aroma, flavor, and odor. Number of reported studies conducted on dairy and meat substitutes is higher than other categories. Egg analog sensory tests are developing especially with different applications like mayonnaise. However, there is a lack in fish and seafood substitute area. For now, the central issue in plant-based food development is to mimic flavor and textural properties. Therefore, there is a need in sensory research on these complex plant-based protein analogs with a range of different quality attributes to set the industrial standards, the research should be conducted in a variety of applications speeding up to launch alternatives for the interested consumers.
DOI	10.1080/87559129.2024.2370944

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A review on sensory parameters and evaluation methods of plant-based protein foods

Yazar Cekirge, Mehmet, Gunay, Elif, Coskun, Gulbahar, Erdem, Dogan Emre, Balkaya, Melike, Tireki, Suzan

Basım Tarihi 2024-06

Basım Yeri - Taylor & Francis

Konu Sustainability, Sensory evaluation, Protein substitute, Protein analog, Plant-based food

Tür Süreli Yayın

Dil İngilizce

Dijital Evet

Yazma Hayır

Kütüphane Özyeğin Üniversitesi

Demirbaş Numarası 8755-9129

Kayıt Numarası 667c602e-6485-4814-872a-8c037e87a17a

Lokasyon Gastronomy and Culinary Arts

Tarih 2024-06

Örnek Metin Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to significant differences in sensory properties and consumer experience compared to animal-based foods. Hence, sensory evaluation is the key in product development of these products. In this review, sensory techniques used for dairy, meat, egg, fish, and seafood analogs were analysed. Most studies involved affective and descriptive methods, and comparison of the sensory properties to see the gaps between plant-based and animal-based products. Parameters forming repetitive pattern in all studies are texture, appearance, aroma, flavor, and odor. Number of reported studies conducted on dairy and meat substitutes is higher than other categories. Egg analog sensory tests are developing especially with different applications like mayonnaise. However, there is a lack in fish and seafood substitute area. For now, the central issue in plant-based food development is to mimic flavor and textural properties. Therefore, there is a need in sensory research on these complex plant-based protein analogs with a range of different quality attributes to set the industrial standards, the research should be conducted in a variety of applications speeding up to launch alternatives for the interested consumers.

DOI 10.1080/87559129.2024.2370944