Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats.

Descriptive sensory analysis was paired with temporal check-all-that-apply gas-chromatography olfactometry (TCATA GC-O) to compare differences in perceived flavour and volatile odour activity across a series of commercial plant-based meat analogues (PBMAs) versus conventional beef products. Multiple factor analysis separated PBMAs in two clusters along the first principal axis. The first cluster, rated higher in meaty flavour and odour, also showed higher citation proportions of sulfurous odourants.

Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters.

: Food texture can moderate eating rate and energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known about how combinations of textures impact oral processing or whether these differences are affected by individual eating-styles.

Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females.

Taste preferences guide food choices and dietary behaviours, yet few studies have shown a relationship between sweet and savoury taste preference and differences in dietary intakes or energy consumed from different "taste clusters". We investigated differences in psycho-hedonic responses to sweet and savoury tastes and their association with energy intake, proportion of energy from macronutrients and energy intake from different "taste clusters". In addition, we evaluated correspondence between two methods to classify "sweet-liker" status and the overlap between sweet and savoury taste preferences.

Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.

Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality. The growing availability of sweeteners has increased the complexity of the perceptual landscape as sweeteners differ in the qualitative, intensity, and temporal properties. A sweetener that can match the perceptual properties of sucrose in different food matrices is likely to have broad applications.

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).

An increase in consumer awareness around the negative health impacts of consuming excess added sugars has led to a rise in the replacement of sucrose in foods and beverages. This replacement is often through the use of low or no calorie sweeteners to reduce total calories while maintaining sweetness and palatability. There are a wide variety of sweeteners with diverse physical and caloric compositions which can be used at concentrations estimated to be equi-sweet to sucrose in food products.