A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gülbahar Coşkun, Elif Gunay, Mehmet Cekirge
Abstract
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.