Plant-based Foods
Sensory Quality System™
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Plant-based Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure Plant-based products products excellence?
To identify Plant-based products product quality via sensory analysis, structured evaluation focuses on appearance, aroma, flavor, and especially texture using trained panels.
Some of the Sensory Attributes Evaluated
- Color uniformity, gloss, surface texture, and visual appeal.
- Plant-typical notes, off-odors, intensity, and complexity; may include beany, grassy, nutty, or earthy aromas not found in animal products.
- Sweetness, bitterness, acidity, umami, flavor complexity, and presence of off-flavors or aftertastes from plant ingredients or processing.
- Firmness, juiciness, chewiness, moisture release, cohesiveness, fibrousness, creaminess
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Plant-based products excellence, supporting effective product evaluation and differentiation.
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