Data underlying the publication: Plant-based patties – towards understanding texture and taste

Meat replacers are one of the options to nudge consumers towards a more sustainable, more healthy diet. Unfortunately, quality of meat replacers is usually not up to the standards of their animal counterparts. In this study the effects of five ingredient variations (total fat content, type of fat, type of texturized protein, methylcellulose content and citrus fibre content) for a vegan patty were investigated for their effect on flavour and texture. A sensory QDA panel was applied, supplemented with analytical measurements quantifying serum loss and texture. Most variation in the patties was observed in the texture parameters, that also correlated well with the analytical texture parameters. At the same time, smaller but significant changes were observed in flavour perception, despite all patties having the same flavour type and concentration. This shows the importance of matrix effects and textural effects on flavour perception. From the applied variations, methyl cellulose content and type of texturized protein were found to have the largest impact on the sensory perception of the patties.
The data for the sensory evaluation described in paragraph 2.4 and 3.1 can be found in Sensory data.xlsx. Their correlations are presented in the tab 'correlation on averaged data' in that same file.The analytical data described in paragraph 2.5 and 3.2 can be found in Analytical data.xlsxThe mixed model analysis of the sensory data can be found in MixedModelSensory.xlsxThe mixed model analysis of the analytical data can be found in MixedModelAnalytical.xlsxThe data of the partial least square regression of the analytical vs the sensory data can be found in PLS_TAvsSensory.xlsx