Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers

This study investigated mechanics, oral processing, and dynamic sensory perception of commercial plant-based burgers. A beef burger and four commercial green pea and soy-based samples with diverse contents of proteins, fats, carbohydrates, and fibers were selected for the study. The results of mechanical tests indicated complexity of matrix and crust formed due to grilling. A similar pattern was seen for all mechanical parameters; the beef burger mostly scored medium values, similar to an analog (B). Another analog (E) recorded the highest values for large and small deformation parameters, including load-to-deformation, elasticity, and fracturability. The opposite was analog D. The mastication results followed the trends as for the mechanical parameters, indicating the correlations between instrumental texture and eating behavior: the beef burger and analog B were consumed in similar dynamics, while analogs D and E scored extreme values. The differences between the products existed in the bolus particles of median size. Finally, attributes like chewiness, crumbliness, juiciness, and meat flavor were relevant to the beef burger dynamic sensory profile. Otherwise, plant flavor was the dominant attribute for the plant-based analogs. Texture and oral processing parameters were independent of the plant-protein source. However, soy-based burgers scored higher values of plant flavor dominance. Considering previously published studies and reports, commercial products’ quality improvement is evident but there is more room for texture and flavor improvements. Future studies should focus on these products’ preparation and serving to investigate possible strategies for texture improvement and plant flavor masking.