Identifying sensory drivers of liking for plant‐based milk coffees: Implications for product development and application

Abstract

The global plant-based product market is growing rapidly, and plant-based milks show promising potential in the coffee beverage sector. This study aimed to identify sensory drivers of liking of plant-based milk coffees for guiding the development of plant-based products with competitive advantages over dairy milk coffees. Twelve coffee samples were prepared with plant-based (oat, soy, almond, and coconut) and dairy (cow) milk. Quantitative descriptive analysis was used to generate sensory attribute terms for the 12 samples. Checkall-that-apply (CATA) questions were given to consumers to evaluate the sensory profiles and consumer acceptance of the 12 samples. Correspondence analysis and cluster analysis of the CATA results from 80 consumers showed that the oat and soy milk coffee samples were closer to what the consumers perceived as "typical" milk products, while the coconut and almond milk coffee samples were closer to the "flavored" milk products. Partial least squares regression results revealed that the attributes smooth, milky, and thick were important drivers of liking for the milk coffee samples. On the contrary, rancid oil, greasy, astringent, and rice bran were the major sensory attributes lowering the panelists' acceptance of the milk coffee samples. The majority of consumers (53.5%) were "dairy milk lovers," who specifically liked the dairy milk coffee sample and had low acceptance for the plant-based milk coffee samples. There was also a group of consumers (46.2%) classified as "plant-based milk coffee lovers." They enjoyed coffees prepared with a wide range of milks (both dairy and nondairy milks) and represent high-potential consumers for plant-based milk coffee products.

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

“…Sensory analysis has shown that consumers exhibit a preference for coffee infused with coconut milk characterized by a sweet and sour profile. This preference aligns with empirical evidence suggesting that sweetness tends to increase the palatability of coffee beverages containing plant-based milks, whereas sourness generally detracts from it. , Therefore, attention to the formulation of ingredient systems is imperative for optimizing flavor, texture, binding, color, and nutritional content in the development of plant-based alternatives with attributes that resonate with consumer preferences. − …”

“…This preference aligns with empirical evidence suggesting that sweetness tends to increase the palatability of coffee beverages containing plant-based milks, whereas sourness generally detracts from it. 249,250 Therefore, attention to the formulation of ingredient systems is imperative for optimizing flavor, texture, binding, color, and nutritional content in the development of plant-based alternatives with attributes that resonate with consumer preferences. 251−253 Consumer motivations for choosing coconut-based alternatives are diverse.…”

Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies

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Consumers’ Preferences and Attitudes towards Plant-Based Milk

“…The rise in PBM popularity reportedly corresponds with a decrease in dairy milk sales [ 19 ]. Key drivers of this growth of PBM include the upgrading of taste, nutrient fortification, and increasing environmental and health awareness among consumers [ 20 , 21 , 22 ]. Public values related to environmental impact and animal welfare are notable influencers of demand for PBM [ 23 , 24 ].…”