Abstract：
Like other plant-based (PB) product categories, PB milk alternatives (PBMA) are in ascendency as part of the green consumer transition and a greater focus on personal health. However, consumption remains far below that for cow\'s milk, and among multiple barriers to uptake, inferior sensory properties is one problem, nutritional inadequacies another. While exceptions exist in both instances, a general need for improved products remains. The present research is situated in this nexus, and its primary aim was to contribute new consumer-centric insight regarding the sensory drivers of liking/disliking in the PBMA category. This was achieved through a central location study with adult New Zealanders (n = 143, not regular PBMA consumers) who tasted 18 different PBMA samples spanning a broad range of PB ingredients (soy, oat, coconut, almond, rice, cashew, peanut, macadamia, lentil, hemp, sesame) in different product types (single PB source, blends, barista style) with varying nutritional profiles. The most liked sample (6.5/9), which was made from soy, had the nutritional profile that most approximated cow\'s milk (3 g/100 mL protein), as well as a milky appearance and taste. Its mouthfeel was smooth, and this sensory characteristic was also paramount for barista-style PBMAs being well-liked (>5.9/9) regardless of their constituent PB ingredient (oat, almond, coconut). Opportunities for product innovation within this type of PBMA was identified including for using barista-style beyond hot beverages, as these samples received positive liking scores on average. The same applied to blends as multiple-source PBMAs can facilitate improved nutritional composition, and significant scope seemed to exist to identify more liked vs less liked PB ingredient combinations (e.g., almond/rice vs coconut/sesame). By identifying, through penalty/lift analysis that positive sensory drivers of PBMA liking span all sensory modalities (appearance, taste, flavour, texture and mouthfeel), it becomes easier to appreciate that products in this category are complex and challenging to optimise. A second minor research aim was focused on the modulating influence of PBMA consumption frequency on product liking and the sensory drivers of liking. The key result was a positive association between liking and higher consumption frequency, and greater appreciation of sweet, coconut, nutty and cereal/oaty characteristics of PBMAs.
摘要：
与其他基于植物的(PB)产品类别一样，作为绿色消费转型的一部分，PB牛奶替代品（PBMA）正在崛起，并更加关注个人健康。然而,消费量仍然远远低于牛奶，在多重吸收障碍中，较差的感官特性是一个问题，营养不足的另一个。虽然两种情况下都存在例外，对改进产品的普遍需求仍然存在。本研究位于这一联系中，其主要目的是为PBMA类别中喜欢/不喜欢的感官驱动因素提供以消费者为中心的新见解。这是通过对成年新西兰人（n=143，不是普通的PBMA消费者）的中心定位研究实现的，他们品尝了18种不同的PBMA样品，涵盖了广泛的PB成分（大豆，燕麦,椰子,杏仁,大米,腰果,花生,澳洲坚果,扁豆,大麻,芝麻)在不同的产品类型(单一PB来源，blends,咖啡师风格）具有不同的营养特征。最喜欢的样品（6.5/9），它是由大豆制成的，具有最接近牛奶的营养成分(3克/100毫升蛋白质)，还有乳白色的外观和味道。它的口感光滑，这种感官特征对于咖啡师风格的PBMA很受欢迎（>5.9/9）也是至关重要的，无论其组成PB成分如何（燕麦，杏仁,椰子)。在这种类型的PBMA中，产品创新的机会被确定，包括使用咖啡师风格而不是热饮料，因为这些样本平均获得了阳性的喜好评分。同样适用于作为多源PBMA的混合物可以促进改善的营养组成，似乎存在显著的范围来识别更多喜欢与更少喜欢的PB成分组合(例如，杏仁/米饭vs椰子/芝麻）。通过识别，通过惩罚/提升分析，PBMA喜欢的积极感官驱动因素涵盖了所有感官模式(外观，味道,风味,质地和口感)，它变得更容易理解，在这一类的产品是复杂的，具有挑战性的优化。第二个次要研究目标集中在调节PBMA消耗频率对产品喜好和喜好的感官驱动因素的影响上。关键结果是喜欢和更高的消费频率之间的正相关，和对甜蜜的更大欣赏，椰子,PBMAs的坚果和谷物/燕麦特性。
