Fuente: PubMed "Tomato process" J Food Sci. 2025 Nov;90(11):e70714. doi: 10.1111/1750-3841.70714.ABSTRACTConsumers expect plant-based meat alternatives to not only address the nutritional, environmental, and animal welfare shortfalls associated with conventional meat but also to provide a pleasurable sensorial experience at an acceptable price. This is particularly true for mince, which is of interest given the popularity of meat-based mince. Recent down-turn in the plant-based meat industry necessitates exploration of the sensory science for this product category, as literature is limited. Hence, a conventional descriptive sensory analysis study was conducted on 21 samples, employing a trained panel to assess 27 sensory attributes. The findings demonstrate that commercial plant-based and animal-based mince products are distinctly different. Animal-based samples were characterized as being higher in meaty flavor and aroma, as well as texture and mouth feel attributes of gristly, chewiness, firmness, and clearance. Plant-based mince products, on the other hand, were rated higher for sensory attributes of tomato paste, saltiness, bitterness, umami, sweetness, legume, seasoning, savory, caramelized, disintegrating, lingering heat, and crispiness. Color development during cooking for animal mince was significantly more pronounced than in most plant-based samples. The findings of this sensory study have numerous implications, the most pertinent of which is that insights into future research opportunities regarding consumer expectations and product development are revealed. Thorough understanding of the target market and real-world use of plant-based mince products, as well as the exploration of research directions such as the use of novel ingredients and processes, can contribute to a prosperous future for the plant-based meat industry. PRACTICAL APPLICATIONS: This paper guides the industry in refining texture, flavor and aroma for better consumer appeal based on the key differences found in meat and plant-based samples. The findings also assist in market positioning and future innovation, especially considering the current challenges companies are facing regarding meat analogues.PMID:41276880 | DOI:10.1111/1750-3841.70714