Abstract
There is a growing need for plant-based foods to replace animal products, but sensory issues have been raised. In this study, the sensory characteristics of both animal- and plant-based tonkotsu ramen soups (porcine bone soups) were profiled, and factors in the animal-food-like overall sensory characteristics (i.e., “animal-food-like” characteristics) were explored. Five to seven panelists with sufficient experience in sensory evaluation generated descriptive terms from 33 samples by open-ended sensory evaluation. Data analysis and discussion resulted in a total of 33 descriptors (11 for aroma, 19 for taste and flavor, and 3 for texture). Nine trained panelists profiled 12 representative samples with the 33 descriptors as attributes using a visual analog scale. Principal component analysis (PCA) was applied to the sensory data. The samples possessed almost all of the 33 attributes, suggesting that the characteristics of animal- and plant-based samples can be expressed using common sensory attributes. PC1 reflected differences between animal- and plant-based samples. PC2 was interpreted as sensory characteristics perceived from aromatic vegetables. PC3 described basic tastes and PC4 was related to emulsification, miso, and vegetable flavors. PC2, PC3, and PC4 were explained by sensory characteristics that did not distinguish between animal- and plant-based samples. Thirty-one consumers evaluated the “animal-food-like” characteristics of 10 samples. Not only the animal-based samples, but also the plant-based samples had “animal-food-like” characteristics. The response surface model based on PCA scores was used to identify drivers of the “animal-food-like” characteristics. Perception of animal ingredients was found to be a main factor in “animal-food-like” characteristics, although the perception of aromatic vegetables also had some effect as well. It was suggested that there were combinations of tastes and flavors that are suitable for perceiving the “animal-food-like” characteristics. These results enhance the possibility of plant-based foods as alternatives to animal-based foods.
