PDF(Pubmed)
Abstract：
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative to dairy cheese in a consumer taste test with 157 consumers in New Zealand. A case study approach used cream cheese (commercially available) as the focal product category (2 PBCA, 2 dairy) and implemented a multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). \"Beyond liking\" insights were established, including drivers of liking (sensory, non-sensory) and sensory drivers of non-sensory product associations. Two consumer segments were identified, of which the largest (n = 111) liked PBCA and dairy samples equally (6.5-6.7 of 9). In this PBCA Likers cluster, the key sensory drivers of liking were \'creamy/smooth mouthfeel\', \'dissolves quickly in mouth\', and \'sweet\', while a significant penalty was associated with \'mild/bland flavour\'. The non-sensory data contributed additional consumer insights, including the four samples being perceived as differently appropriate for 9 of 12 use situations, with PBCA being regarded as less appropriate. In the limited confines of this case on cream cheese, the findings show that PBCA need not be inferior to their dairy counterparts despite a general narrative to the contrary. Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.
摘要：
必须减少对动物性食品的依赖，以改善地球和人类的福祉。这项研究在新西兰的157位消费者的消费者口味测试中，研究了相对于乳制奶酪的植物性奶酪替代品（PBCA）。一个案例研究方法使用奶油干酪(市售)作为重点产品类别(2PBCA，2乳制品)，并实施了多反应范式(享乐主义，感官,情感,概念性的,情境)。建立了“超越喜好”的见解，包括喜欢的司机(感官，非感官)和非感官产品协会的感官驱动因素。确定了两个消费者细分市场，其中最大的(n=111)喜欢PBCA和乳制品样品(9个中的6.5-6.7个)。在此PBCALikers群集中，喜欢的关键感官驱动因素是“乳脂状/光滑的口感”，\'在口中迅速溶解\',和“甜蜜”，而显著的惩罚与“温和/清淡的味道”有关。非感官数据贡献了更多的消费者见解，包括四个样本被认为不同地适合12种使用情况中的9种，PBCA被认为不太合适。在这种情况下，在奶油奶酪的有限范围内，研究结果表明，尽管总体上有相反的说法，但PBCA不必逊色于乳制品同行。值得注意的是，结果是在接受更多PB饮食但不是素食主义者或素食主义者的参与者中获得的.
