Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods

Conceptual design of elliptical cavities for intensity and position sensitive beam measurements in storage rings

Position sensitive beam monitors are indispensable for the beam diagnostics in storage rings. Apart from their applications in the measurements of beam parameters, they can be used in non-destructive in-ring decay studies of radioactive ion beams as well as enhancing precision in the isochronous mass measurement technique. In this work, we introduce a novel approach based on cavities with elliptical cross-section, in order to compensate for existing limitations in ion storage rings. The design is aimed primarily for future heavy ion storage rings of the FAIR project. The conceptual design is discussed together with simulation results.Comment: Added definition of Uv and Pdiss in the introduction section. Added Mode numbering in table 1 and figure 1 for more clarity. Corrected one wrong figure reference. Other minor typo correction

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development

Temperature Dependence of Facet Ridges in Crystal Surfaces

The equilibrium crystal shape of a body-centered solid-on-solid (BCSOS) model on a honeycomb lattice is studied numerically. We focus on the facet ridge endpoints (FRE). These points are equivalent to one dimensional KPZ-type growth in the exactly soluble square lattice BCSOS model. In our more general context the transfer matrix is not stochastic at the FRE points, and a more complex structure develops. We observe ridge lines sticking into the rough phase where thesurface orientation jumps inside the rounded part of the crystal. Moreover, the rough-to-faceted edges become first-order with a jump in surface orientation, between the FRE point and Pokrovsky-Talapov (PT) type critical endpoints. The latter display anisotropic scaling with exponent $z=3$ instead of familiar PT value $z=2$.Comment: 12 pages, 19 figure

Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States

Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category. This study used the Mintel Global New Product Database to collect data about fruit snack products launched in the United States from 2017 to 2022. Fruit snack products (n = 2405) are divided into nine product categories based on product characteristics. Nutrition composition was assessed using a comprehensive score, Nutrient Rich Food (NRF) model, and by examining individual components (added sugar and fiber). The results show that dried fruit has the highest nutrient density, fiber content, and the lowest added sugar content. Conversely, fruit-flavored snacks have the lowest nutrient density, fiber content, and added sugar content. Currently, fruit puree, canned fruit with juice, and dried fruit are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Future directions for the fruit snack category should consider decreasing the added sugar content, increasing the fiber content, and enhancing their sensory profile to improve the overall nutrient density

Crossover Scaling Functions in One Dimensional Dynamic Growth Models

The crossover from Edwards-Wilkinson ($s=0$) to KPZ ($s>0$) type growth is studied for the BCSOS model. We calculate the exact numerical values for the $k=0$ and $2\pi/N$ massgap for $N\leq 18$ using the master equation. We predict the structure of the crossover scaling function and confirm numerically that $m_0\simeq 4 (\pi/N)^2 [1+3u^2(s) N/(2\pi^2)]^{0.5}$ and $m_1\simeq 2 (\pi/N)^2 [1+ u^2(s) N/\pi^2]^{0.5}$, with $u(1)=1.03596967$. KPZ type growth is equivalent to a phase transition in meso-scopic metallic rings where attractive interactions destroy the persistent current; and to endpoints of facet-ridges in equilibrium crystal shapes.Comment: 11 pages, TeX, figures upon reques

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analog

Equilibrium shapes and faceting for ionic crystals of body-centered-cubic type

A mean field theory is developed for the calculation of the surface free energy of the staggered BCSOS, (or six vertex) model as function of the surface orientation and of temperature. The model approximately describes surfaces of crystals with nearest neighbor attractions and next nearest neighbor repulsions. The mean field free energy is calculated by expressing the model in terms of interacting directed walks on a lattice. The resulting equilibrium shape is very rich with facet boundaries and boundaries between reconstructed and unreconstructed regions which can be either sharp (first order) or smooth (continuous). In addition there are tricritical points where a smooth boundary changes into a sharp one and triple points where three sharp boundaries meet. Finally our numerical results strongly suggest the existence of conical points, at which tangent planes of a finite range of orientations all intersect each other. The thermal evolution of the equilibrium shape in this model shows strong similarity to that seen experimentally for ionic crystals.Comment: 14 Pages, Revtex and 10 PostScript figures include

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based yogurt-like products and two dairy yogurts were analyzed using temporal dominance of sensations (TDS) with consumers (n = 87). The attributes evaluated were thick, thin, creamy, watery, sticky, and foamy. Following TDS, overall liking and mouthfeel liking were evaluated using a 7-point hedonic scale. Temporal drivers of mouthfeel liking were studied using correspondence analysis and penalty-lift analysis with different time points during mastication. For penalty-lift analysis TDS data was analyzed as check-all-that-apply (CATA) data. Results from the present work show that mouthfeel perception in non-dairy yogurt alternatives is a dynamic process. Attributes typically used to describe dairy yogurts are also relevant for describing non-dairy yogurt alternatives. Yogurt alternatives and dairy yogurts can be similar and equally liked by their mouthfeel profile. Temporal drivers of liking in plant-based products are thickness and creaminess and temporal drivers of disliking are thinness and wateriness. In this study, the first dominant attributes were found to have a stronger impact on mouthfeel liking than the dominant attributes perceived later during mastication

Fast Stochastic Cooling of Heavy Ions at the ESR Storage Ring

Since the completion of the installation of pick-up and kicker tanks in the ESR, stochastic cooling in all phase space dimensions has been demonstrated with rather short cooling times. New RF components were added. The system is now ready for experiments with secondary beams. The momentum sensitivity of the pick-up electrodes was measured. The ability of the Palmer cooling system to cool beams with a maximum momentum spread of ± 0.7 % was demonstrated. After injecting an uncooled primary argon beam from the SIS synchrotron, e-folding cooling times of 0.86 s in the longitudinal phase plane and 1.6 s in the horizontal plane were measured with 5×106 injected particles. These values are close to theoretical expectations. In a first experiment with uranium, the shortest cooling times have been below 0.5 s in both the longitudinal and vertical phase planes. The system cools the complete injected beam without beam loss. An experiment with beam accumulation following stochastic precooling was performed successfully. The resulting equilibrium phase space densities are high enough to be followed by fast electron cooling of the stack