Comparative dynamic sensory profile of meat and plant-based meat analogs

In recent years, demand for plant-based meat analogs has significantly increased. Understanding consumer relationships with these products is essential. This study aims to characterize animal-based foods (beef and chicken) and commercial analog versions (seitan and chicken analog) through their dynamic sensory profile, understanding the consumption experience and degree of acceptability. The Multiple intake Temporal Dominance of Sensation method (M-TDS) has been applied with omnivorous consumers. The evaluation protocol with three intakes in a maximum time of 100s of consumption has been applied according to the sensory characteristics of each food. At the end of each evaluation, the level of acceptability has been known. The results indicate a diverse sensory experience between animal-based foods and their analogs. Starting from a different sensory profile for each product, the consumer experience has been affected in different ways. The flavor characteristics associated with different spices are the most prominent in the analogs. There are indications that texture attributes not characteristic of meat can negatively affect the acceptability of the analogs, with seitan being indicated as less palatable by the participants. Finally, a comprehensive understanding of the sensory experience associated with both meat analogs and meats has been provided. • Meats and analogs were analysed using the temporal method with omnivorous consumers. • Analogs present distinct sensory profiles, with spiciness as a key attribute. • Textures not characteristic of meat negatively affect seitan acceptance.