开源的植物基与动物肉类基准测试
Open-source benchmarking of plant-based and animal meats
AI总结：
该研究通过大规模感官测试发现植物基肉类在部分产品类型中接近动物肉类，但整体仍略逊，揭示了感官平齐的可行性及影响喜好因素。
摘要：
全球食品生产必须在满足日益增长的膳食蛋白质需求的同时减少环境影响。植物基肉类旨在保留动物肉在感官和文化层面的作用，同时降低温室气体排放、土地使用和健康风险。蛋白质结构和风味化学的进步提高了产品质量；然而，消费者仍然优先考虑味道和质地而非可持续性，系统性的大规模消费者调查仍然很少。植物基产品在与动物基准对比时的排名以及哪些产品属性最强烈地影响总体喜好仍不明确。在这里，我们展示了一项大规模、盲测、面对面的感官评估，覆盖14个产品类别、2684名消费者、超过11000个产品评价和800000个数据点，结果显示植物基产品在类别平均水平上仍落后于动物基准，但在某些格式中接近平齐：植物基无面包鸡胸肉、鸡块和汉堡的平均总体喜好评分分别为5.1、4.9和5.2，在七分制上分别比动物基准低0.1、0.2和0.3分。对于无面包鸡胸肉和汉堡，48%和47%的参与者将植物基产品评为与或优于动物基准。感官平齐的类别占有了5-14%的市场份额，而低感官平齐的类别则不到1%。惩罚分析确定了鲜味、余味、多汁性和嫩度是喜好最强的决定因素。这些发现表明感官平齐在技术上是可能的，但尚未在所有产品类型中保持一致。通过公开分享所有数据，我们建立了替代蛋白质性能的开放基准，以民主化研究并加速基于数据的创新。所有数据均在https://www.nectar.org/sensory-research/2025-taste-of-the-industry上免费提供。
英文摘要：
Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat, while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality; yet, consumers continue to prioritize taste and texture over sustainability and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale, blinded, in-person sensory evaluation across 14 product categories, 2,684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level, but approach parity in selected formats: Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmark by only 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5-14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable, but not yet consistent across product types. By publicly sharing all data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled, data-driven innovation. All data are freely available at https://www.nectar.org/sensory-research/2025-taste-of-the-industry.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
