How does the number of chews and temperature impact the sensory properties of plant-based cheese?

Plant-based cheeses (PBCs) are increasingly available as alternatives to conventional cheese, yet their consumer acceptance remains a challenge due to differences in flavour and texture arising from their ingredients. While previous research has focused on formulation and processing, the influence of consumption conditions on sensory perception of PBCs has received limited attention. This study investigated how the number of chews and serving temperature affect consumer liking and sensory perception of two PBC styles (cheddar-style and feta-style). Two consumer sensory trials were conducted. In the first trial ( n = 104), participants evaluated samples after chewing them 7, 14, or 21 times. In the second trial ( n = 98), samples were evaluated at three serving temperatures (4 °C, 15 °C, and 23 °C). Participants rated overall, flavour, and texture liking using nine-point hedonic scales and completed a check-all-that-apply (CATA) question describing sensory attributes. Increasing the number of chews significantly decreased liking of flavour, texture, and overall liking ( p < 0.05), with longer mastication associated with greater perception of off-flavour, bitterness, grassy, and mouthcoating attributes. Serving temperature also influenced perception; samples served at 4 °C received the highest liking scores, while higher temperatures were associated with oily, fibrous, and off-flavour characteristics. These results demonstrate that oral processing behaviour and serving temperature strongly influence the sensory perception and consumer acceptance of PBCs.