Releasing the Flavour: Understanding texture and flavour perception of plant-based meat analogues

Samenvatting (Engelstalig)

Plant-based meat analogues are recognized as sustainable alternatives to meat. However, replicating the characteristic flavor and texture of meat remains a challenge and hinders consumer acceptance. This thesis aimed to understand how flavor is released during consumption of meat analogues and to determine the role of texture in this process. The findings contribute to a better understanding of sensory mechanisms and can support the optimization of future meat analogue design.