Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

ABSTRACT

Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition, leading to differences in sensory profiles, nutritional values, and functional properties. Therefore, the objective of this study was to evaluate the sensory acceptance, dynamic sensory profile, and instrumental texture of plant‐based mozzarella cheese alternatives produced and marketed in the Brazilian market. Six brands were evaluated through acceptance tests, Check‐All‐That‐Apply (CATA) questionnaires (117 consumers), temporal dominance of sensations (TDS) analysis (16 tasters), instrumental texture profile analysis (TPA), color measurement, and melting capacity evaluation. The results showed that most cheese alternatives were composed of a mixture of cashew nuts, starches, colorants, and flavorings. In addition, sensory and physicochemical analyses emphasized the need to optimize formulations by exploring new raw materials, processing methods, and redefined expectations for the final product. This recommendation is based on the moderate acceptance scores observed for most samples (overall rating between 3.44 and 6.83), in association with negative sensory attributes such as bitter taste and strange flavors, high fracturability and hardness, and poor melting performance.