The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies using plant-based oils. Frequency analysis, one-way analysis of variance, correspondence analysis, Pearson correlation analysis, and multiple factor analysis were used for statistical evaluation. Six cookie samples, five with types of vegetable oil (canola, brown rice, coconut, soybean, olive) and one with butter, were evaluated by 112 consumers. Of the 28 sensory attributes, the 11 sensory terms of milk, savory, sweet aroma/odor, sweet, roasted grain, milk taste/flavor, hardness, “crispy”, “stuffy”, roughness, and “crumble” were significantly different among samples (p < 0.001). In the consumer acceptance and purchase intention tests, participants evaluated 12 attributes, namely, overall liking, appearance, color, aroma/smell, overall taste, savory flavor, flavor, sweet taste, aftertaste, texture, “smooth”, “crispy”, “try again”, recommendations, and familiarity, on a 9-point structured hedonic scale. All attributes except “smooth” were significantly different among the six cookie samples tested (p < 0.001). Samples with coconut oil and butter had the highest consumer acceptance. In particular, in a correspondence analysis, the samples with butter and coconut oil positioned in the positive direction (+) of Dimension (Component) 1 were closely related with mouthfeel, sweet aroma, sweet taste, “crispy”, “try again”, recommendation, familiarity, and overall liking. Our results suggest that cookies with coconut oil could be a substitute for animal-fat-based cookies with butter. We hope that our research will provide fundamental data for the development of vegan bakery products that meet the needs of consumers and food companies.

This study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention. Six mayonnaise samples were evaluated by 112 consumers: one conventional mayonnaise and five commercially available vegan mayonnaises (labeled OGM, VVM, EBM, VM, SM, and OVM). Except for fatty flavor, rancid odor, artificial flavor, mouthcoating, melting, and mouthfeel, 15 characteristics (yellowness, glossiness, slimness, thickness, smoothness, beany odor, lemon aroma, nutty flavor, sourness, saltiness, sweetness, savory flavor, off-flavor, goes well with vegetables, and spreads well on crackers) were significantly different among 6 samples (p < 0.001). Across all evaluation attributes, OGM and VM had the highest acceptance, with no significant differences between the two samples except for overall taste. The VM was the only vegan mayonnaise that produced results similar to those of OGM, which is regular mayonnaise. The results of the study suggest that vegan mayonnaise can be a substitute for regular mayonnaise. We hope that this research will provide data that can be used as a basis for developing vegan mayonnaise products that meet the needs of consumers and food companies.

To explore the overseas potential of yakgwa, a traditional Korean honey confection, this study investigated the sensory characteristics and consumer acceptability of commercial yakgwa among Vietnamese consumers. Four products with distinct sensory characteristics were selected from 12 commercial products. A total of 104 Vietnamese consumers evaluated the samples using a check-all-that-apply (CATA) questionnaire comprising 39 sensory and image attributes, and rated acceptability, familiarity, willingness to eat again, and recommendation intention on 9-point scales. Data were analyzed using Cochran’s Q test, analysis of variance, correspondence analysis, and multiple factor analysis (MFA). Samples 537 and 681 received significantly higher ratings than samples 214 and 825 for overall and most other acceptability ratings, familiarity, willingness to eat again, and recommendation intention. In the CATA evaluation, sample 214 was frequently described as oily-looking, crispy, and dry and rough, whereas sample 825 was associated with dark-colored, salty taste, herbal flavor, and cinnamon and ginger attributes. Samples 537 and 681 were more frequently described as light-colored, sweet-tasting, and soft. In the MFA, samples 537 and 681 were positioned closer to the acceptability and behavioral intention attributes than samples 214 and 825. Thus, light color, sweetness, and soft texture may be associated with higher acceptability, whereas oily appearance, dry and rough texture, and strong spice flavors may be associated with lower acceptability. However, this study was conducted in a single region and included many consumers unfamiliar with yakgwa; further research covering broader regions and age groups is needed.