Identification of Sensory Drivers of Liking of Plant‐Based Milk Using a Novel Palm Kernel Milk—The Effect of Reformulation and Flavors Addition Through <scp>CATA</scp> and <scp>PCA</scp> Analysis

There is a growing demand for a plant-based diet (meat analogue/plant-based milk) due to an increase in awareness towards health issues, environmental sustainability, and animal ethical issues. The replacement of dairy has recently been one of the market efforts to fulfill such demand. Yet, challenges arise when consumers are reluctant to accept plant-based milk (PBM) due to the mismatch of organoleptic profile between PBM and the actual dairy. Hence, this study aims to understand the sensory drivers of liking in PBM through the development of a novel palm kernel milk (PKM 1.0). Furthermore, the study also aimed to examine the effect of reformulation (PKM 2.0) and flavor addition on sensorial acceptability improvement. Results showed that PKM 2.0 appeared similar to almond milk but is nutritionally denser like soymilk and oat milk. An acceptance score of 5.17 out of 9 was obtained for PKM 2.0 which is only slightly lower than 6.18 out of 9 and 6.36 out of 9 for oat milk and soymilk, respectively. Introducing flavors significantly improves the sample acceptance and reduces "bland" attributes. A high acceptance score of 7.24 out of 9 was obtained for chocolate-flavored PKM along with a strong correlation with "rich", "sweet", and "creamy" attributes. A correlation matrix showed that "smooth", "sweet", "roasted", "creamy", and "rich" are the attributes the consumers desired.