# Plant-Based Chocolate Desserts: Analysis of Consumer’s Response According to Sensory Properties of Products and Consumer Attitude Towards Meat Reduction

## TL;DR

This study compares consumer reactions to two plant-based chocolate desserts, finding that sensory properties and attitudes toward meat reduction influence acceptability.

## Contribution

The study introduces Brea gum as a sustainable ingredient in plant-based desserts and explores how consumer attitudes affect product acceptance.

## Key findings

- BG had higher vegetable odour and aftertaste, while CS was sweeter and browner.
- CS was more acceptable than BG, but BG was seen as more sustainable.
- Meat reduction supporters accepted both desserts more than rejecters.

## Abstract

Brea gum is a food additive with potential for economic and environmental sustainability. It may be used in plant-based formulations, such as chocolate desserts, but achieving acceptable sensory characteristics remains a challenge. Therefore, the aim was to compare the response of consumers to two plant-based chocolate desserts, under blind and informed conditions about ingredient formulation. Two plant-based chocolate desserts were used: one made with Brea gum and black carob flour (BG) and a commercial soy chocolate dessert (CS). Eight trained judges characterized the sensory properties of both products. 103 consumers (female = 62, aged between 18 and 45) tasted both products in blind and informed conditions and rated their overall liking, and their liking of appearance, odour, texture, sweetness, flavour, and vegetable aftertaste. Purchase intention and healthy, processed and sustainable perception were also rated. Participants also completed a questionnaire on attitudes towards reducing meat consumption. BG samples showed higher intensities of vegetable odour and vegetable aftertaste, while CS samples were significantly higher in sweetness and brown colour (p < 0.05). Acceptability was significantly higher in CS than in BG (7.1 ± 1.6 and 4.9 ± 2.2, respectively, p < 0.05). BG was perceived as more sustainable than CS (6.6 ± 2.3, 6.1 ± 2.2, respectively; p < 0.05). Information about the samples had no effect on overall liking. Supporters of meat reduction showed a higher acceptability for both desserts than rejecters. Acceptability of both plant-based desserts was influenced by intrinsic sensory characteristics and by consumers’ attitude towards meat reduction. Improvements in sensory attributes need further development.

The online version contains supplementary material available at 10.1007/s11130-025-01338-3.