Abstract：
The number of plant-based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant-based meat products, specifically burger-type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal-based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant-based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal-based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant-based burgers but scored lower in cohesiveness. The plant-based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant-based meats market.
摘要：
近年来，世界各地超市货架上的植物性肉类产品数量有所增加，但再现食用肉类的感官体验仍然是一个挑战。这项研究旨在评估动物和植物肉制品之间的感官差距，特别是汉堡型产品，澳大利亚市场。19个市售汉堡的样品组包括8个使用牛肉制备的动物性汉堡，鸡肉,袋鼠,猪肉,或火鸡和11个高蛋白植物性汉堡.蔬菜肉饼超出了本研究的范围。受过训练的感官小组(n=14)确定了香气的主要差异，纹理,风味,以及口腔加工过程中肉类和肉类类似物之间的回味，特别是那些可能影响消费者接受度的人。动物性汉堡的肉类（香气）得分很高，多肉（味道），和鲜味，但不是豆类，植物人,苦涩,和挥之不去的香料属性。他们在多汁方面也获得了更高的平均分数，脂肪，和最终的湿度比基于植物的汉堡，但在凝聚力方面得分较低。植物性汉堡的豆类和苦味得分很高，但没有肉（香气），多肉（味道），和鲜味属性。改进当前产品和设计具有理想感官特性的新产品将提高消费者的可接受性并加强植物基肉类市场的近期增长。
