Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis
Helen Vaikma, Aleksei Kaleda, Julia Rosend, Sirli Rosenvald
Future Foods
Abstract
It is evident that the interest in plant-based milk alternative products is increasing, although there are still difficulties with undesired sensorial properties. This study seeks to contribute to sustainable food development through a better understanding of the market situation. The objective of this study was to get a comprehensive overview of 90 plant-based beverages currently available on the Estonian market. Main focus of this research was to map the plant-based beverage market sensorially. To evaluate such a large set of samples, RATA (Rate-All-That-Apply) was explored as a method for market mapping. A wide range of products made from different raw materials was characterized. Sensory analysis was able to make some conclusions based on specific raw materials, as there was a lot of variety among different sample groups. Combining the data collected from sensory and aroma analysis (GC/MS/O) helped to further examine the effect of volatile compounds on sensory properties of various product types. Some key compounds were found in different products, including compounds that may be causing off-flavors.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
volatile compounds affected sensory properties of various product types
“Combining the data collected from sensory and aroma analysis (GC/MS/O) helped to further examine the effect of volatile compounds on sensory properties of various product types”
key compounds found in different products
“Some key compounds were found in different products, including compounds that may be causing off-flavors”
plant-based beverages characterized specific raw materials
“A wide range of products made from different raw materials was characterized”