ArticleFoods (Basel, Switzerland)2025
Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure.NPJ science of food · 2026Article
- Ultrasound- and Enzyme-Assisted Protein Extracts From SproutedInternational journal of food science · 2026Article
- Consumer preferences for the development of new emulsion products based on vegetable and animal fats.PloS one · 2026Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention. Six mayonnaise samples were evaluated by 112 consumers: one conventional mayonnaise and five commercially available vegan mayonnaises (labeled OGM, VVM, EBM, VM, SM, and OVM). Except for fatty flavor, rancid odor, artificial flavor, mouthcoating, melting, and mouthfeel, 15 characteristics (yellowness, glossiness, slimness, thickness, smoothness, beany odor, lemon aroma, nutty flavor, sourness, saltiness, sweetness, savory flavor, off-flavor, goes well with vegetables, and spreads well on crackers) were significantly different among 6 samples (
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Registered trials
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