An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task

Abstract

Plant-based alternatives are a growing market segment, but they have been found to be associated with different flavours, textures, and aftertastes than conventional dairy products. The aim of this study was to evaluate consumer perception of plant-based beverages’ (PBBs) and plant-based cheeses’ (PBCs) aftertaste. Two sensory trials were conducted: one investigating PBBs (n = 104) and the other PBCs (n = 109). In both trials, five different samples (PBBs or PBCs) were evaluated using nine-point hedonic scales, intensity scales and a word association task. The participants were asked to provide the first four words or phrases that described the aftertaste of each sample during the word association task. The results found that as the aftertaste intensity increased, the participant's overall liking of the food product decreased. Consumers preferred plant-based alternatives to have an aftertaste that mimics conventional dairy products. Consumers also identified mouthcoating and textural properties when describing the aftertaste of PBBs and PBCs. Lastly, a strong and lingering aftertaste was disliked by the consumers, while PBBs and PBCs with a quick and mild aftertaste were preferred.

Keywords

• Word association
• Aftertaste
• Consumer perceptions
• Non-dairy cheese
• Plant-based beverages