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Journals / Frontiers in Life Sciences and Related Technologies / 2026 / Volume: 7

Influence of spice enrichment on consumer acceptance of plant-based meat alternatives

Aleyna Okçu(BAHCESEHIR UNIVERSITY)0009-0005-8112-8667
İlayda Öztürk Altuncevahir(BAHÇEŞEHİR ÜNİVERSİTESİ)0000-0003-0652-9581
Pages
—
Publication Date
2026-09-20
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

However, no statistically significant difference in overall liking was found between the two formulations.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The growing interest in plant-based meat alternatives has intensified the need to optimize their sensory properties to improve consumer acceptance.
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Key Findings & Data:A total of 113 undergraduate students evaluated two formulations: a plain product and a spice-enriched variant.
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Conclusion & Impact:However, no statistically significant difference in overall liking was found between the two formulations.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Aroma · consumer acceptance · plant-based meat alternatives

Abstract

The growing interest in plant-based meat alternatives has intensified the need to optimize their sensory properties to improve consumer acceptance. This study investigated the effect of spice enrichment on the sensory evaluation of plant-based meatball formulations during consumer testing. Additionally, the influence of socio-demographic characteristics and perception-related variables on sensory evaluations were examined. A total of 113 undergraduate students evaluated two formulations: a plain product and a spice-enriched variant. Sensory attributes were assessed using a 5-point hedonic scale, and statistical analyses included paired-samples t-tests, group comparisons, and correlation analyses. Spice enrichment significantly improved aroma-related attributes, particularly spiced aroma, which demonstrated a large effect size. Significant differences were also observed for colour, shape, homogeneity, and umami taste. However, no statistically significant difference in overall liking was found between the two formulations. Nutrition and Dietetics students scored higher on several attributes than Gastronomy students. Gender-based differences were observed primarily in food-choice motivations rather than in consistent sensory patterns. Correlation analyses revealed small to moderate associations between selected sensory attributes and participants’ perceptions of plant-based meat alternatives, particularly regarding taste balance and sustainability beliefs. Overall, spice enrichment appears to be an effective strategy for enhancing aroma perception in plant-based meat alternatives; however, improvements in overall consumer acceptance may require broader formulation adjustments beyond flavor optimization. These findings provide practical insights for developing more acceptable plant-based products.

Özet

The growing interest in plant-based meat alternatives has intensified the need to optimize their sensory properties to improve consumer acceptance. This study investigated the effect of spice enrichment on the sensory evaluation of plant-based meatball formulations during consumer testing. Additionally, the influence of socio-demographic characteristics and perception-related variables on sensory evaluations were examined. A total of 113 undergraduate students evaluated two formulations: a plain product and a spice-enriched variant. Sensory attributes were assessed using a 5-point hedonic scale, and statistical analyses included paired-samples t-tests, group comparisons, and correlation analyses. Spice enrichment significantly improved aroma-related attributes, particularly spiced aroma, which demonstrated a large effect size. Significant differences were also observed for colour, shape, homogeneity, and umami taste. However, no statistically significant difference in overall liking was found between the two formulations. Nutrition and Dietetics students scored higher on several attributes than Gastronomy students. Gender-based differences were observed primarily in food-choice motivations rather than in consistent sensory patterns. Correlation analyses revealed small to moderate associations between selected sensory attributes and participants’ perceptions of plant-based meat alternatives, particularly regarding taste balance and sustainability beliefs. Overall, spice enrichment appears to be an effective strategy for enhancing aroma perception in plant-based meat alternatives; however, improvements in overall consumer acceptance may require broader formulation adjustments beyond flavor optimization. These findings provide practical insights for developing more acceptable plant-based products.

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Cite This Article

Okçu, A., Altuncevahir, İ. Ö. (2026). Influence of spice enrichment on consumer acceptance of plant-based meat alternatives. Frontiers in Life Sciences and Related Technologies, Volume: 7. https://doi.org/10.51753/flsrt.1917826

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