Consumers have become interested in plant-based alternatives to animal-based products. One of the under-studied alternatives is plant-based eggs (PBEs). This research investigated PBEs relative to conventional eggs and tofu scramble—another plant-based alternative. Firstly, participants (n = 93) completed a word association task asking them about PBEs. Participants then evaluated the different food samples using hedonic scales, check-all-that-apply (CATA), and temporal check-all-that-apply (TCATA), as well as identified their emotional response and proposed use for PBEs. Participants were interested in plant-based alternatives, including PBEs, but they were concerned about the sensory properties. When they evaluated the different samples, the flavour and texture of the PBEs were disliked in comparison to the eggs. This result may be due to the beany, bitterness, and off-flavour attributes associated with the PBEs. Participants also associated the PBEs with negative emotions. The liking of tofu scramble was not significantly different from the eggs, and the eggs and tofu scramble were mainly associated with positive emotions. During the TCATA evaluation, the participants focused on the flavour attributes of PBEs, while their evaluation of the eggs was dominated by the textural attributes. Whether following a plant-based diet or not, consumers are interested in PBEs, but the sensory properties of PBEs need to be improved before they are willing to adopt them into their diet. This study is one of the first to evaluate the sensory properties of PBEs, as well as consumers’ emotional response to them and their attitudes about PBEs.

Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as an exfoliator, while its seeds are usually discarded. However, the seeds have been found to have various nutritional benefits. As such, this study investigated the sensory properties of luffa seed powder added to yogurt and compared it to other seed powder (flax, sunflower, chia, and hemp). Consumers (n = 107) evaluated their liking of the different seeds added to yogurt using hedonic scales and the sensory properties using check-all-that-apply (CATA). The luffa seeds when mixed with yogurt were associated with off-colour, off-flavour, metallic, strong flavour, bitter, salty, earthy and decreased consumer liking. The flax and sunflower seeds were found to be sweet, nutty, cooked, mild flavour, and to have a smooth texture. The overall liking scores for the flax and sunflower seed samples were significantly higher than the luffa and hemp samples. Future studies should investigate different drying and roasting treatments to improve the sensory properties of the luffa seeds.

Allyl isothiocyanate (AITC) has been shown to enhance perceived saltiness in food products; however, it is also associated with a pungent and spicy flavour. The objective of this study was to assess the encapsulation of AITC with maltodextrin (MD) and gum Arabic (GA) using spray-drying (SD) and freeze-drying (FD) techniques, with and without the addition of a surfactant. Furthermore, the different encapsulated formulations were evaluated for their impact on sensory properties when added to soups. In total, twelve different treatments were investigated. The physicochemical characteristics (i.e., encapsulation efficiency, surface oil content, capsule morphology, and moisture content) and sensory properties (i.e., hedonic scales and rate-all-that-apply) of the encapsulated AITC particles were analyzed. Gas chromatography revealed low AITC retention in all FD formulations, while SD formulations with surfactants achieved up to 136.71 mg AITC/g powder. Sensory trials were conducted on eight formulations added to tomato soup (0.500 mg AITC/100 mL) (SD trial: n = 79, and FD trial: n = 93). FD resulted in relatively low AITC retention (with and without surfactants), while SD with surfactants led to higher AITC retention. None of the formulations significantly impacted the saltiness perception of the soups. FD soups significantly enhanced thickness, creaminess, and tomato flavour, increasing overall liking. This is the first study to evaluate the sensory properties and cross-modal interactions of encapsulated AITC. Further studies are needed to continue exploring the sensory properties, its release behaviour, overall stability, and shelf life of encapsulated AITC.