Table 2.
RATA attribute evaluation of plant-based oat drink in two sessions on a 5-point scale, with different shares of 159 participants. Significant differences could be calculated for the attributes in bold.
| 1st Session | 2nd Session | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Attribute * | Omnivore | Flexitarian | Vegetarian | Vegan | Omnivore | Flexitarian | Vegetarian | Vegan | |
| Beige_A | N (% of total) | 32 (20.8) | 63 (40.9) | 44 (28.6) | 15 (9.7) | 32 (20.8) | 64 (41.6) | 43 (27.9) | 15 (9.7) |
| Mean (95% CI) | 4.41 (4.08–4.73) b | 4.21 (3.98–4.44) ab | 3.93 (3.64–4.22) a | 4.20 (3.77–4.63) ab | 4.28 (3.95–4.61) | 4.13 (3.88–4.37) | 4.23 (4.01–4.45) | 4.00 (3.49–4.51) | |
| Grey_A | N (% of total) | 7 (29.2) | 10 (41.7) | 6 (25.0) | 1 (4.2) | 10 (32.3) | 12 (38.7) | 9 (29.0) | 0 |
| Mean (95% CI) | 2.00 (1.08–2.92) | 3.20 (2.32–4.08) | 3.00 (1.01–4.99) | 4.00 | 2.50 (1.53–3.47) | 2.83 (1.79–3.88) | 3.00 (1.85–4.15) | ||
| Viscous_A | N (% of total) | 13 (17.1) | 32 (42.1) | 25 (32.9) | 6 (7.9) | 12 (15.6) | 31 (40.3) | 29 (37.7) | 5 (6.5) |
| Mean (95% CI) | 3.31 (2.59–4.02) | 3.41 (3.00–3.81) | 3.48 (2.97–3.99) | 3.83 (2.80–4.87) | 2.33 (1.65–3.02) a | 3.26 (2.78–3.73) b | 3.17 (2.68–3.66) ab | 3.60 (2.49–4.71) ab | |
| Cereal_O | N (% of total) | 13 (13.8) | 43 (45.7) | 27 (28.7) | 11 (11.7) | 17 (16.8) | 42 (41.6) | 32 (31.7) | 10 (9.9) |
| Mean (95% CI) | 3.23 (2.44–4.02) a | 3.81 (3.44–4.19) ab | 4.00 (3.69–4.31) b | 3.73 (3.05–4.41) ab | 3.47 (2.76–4.18) | 3.98 (3.66–4.30) | 3.91 (3.50–4.31) | 3.60 (2.76–4.44) | |
| Milky_O | N (% of total) | 11 (19.6) | 25 (44.6) | 19 (33.9) | 1 (1.8) | 10 (20.0) | 23 (46.0) | 14 (28.0) | 3 (6.0) |
| Mean (95% CI) | 3.45 (2.76–4.15) | 3.48 (3.07–3.89) | 3.42 (2.91–3.94) | 5.00 | 2.60 (1.83–3.37) | 3.39 (2.84–3.94) | 3.14 (2.51–3.78) | 4.00 | |
| Nutty_O | N (% of total) | 14 (19.7) | 30 (42.3) | 19 (26.8) | 8 (11.3) | 13 (19.1) | 30 (44.1) | 22 (32.4) | 3 (4.4) |
| Mean (95% CI) | 3.50 (2.79–4.21) | 3.43 (3.02–3.85) | 3.63 (3.14–4.12) | 4.13 (3.59–4.66) | 3.46 (2.78–4.14) | 3.10 (2.63–3.57) | 3.68 (3.29–4.08) | 3.33 (0.46–6.20) | |
| Bitter_T | N (% of total) | 6 (31.6) | 7 (36.8) | 6 (31.6) | 0 | 4 (12.1) | 15 (45.5) | 14 (42.4) | 0 |
| Mean (95% CI) | 1.67 (1.12–2.21) | 4.14 (3.79–4.49) | 2.67 (0.95–4.38) | 3.75 (1.75–5.75) | 2.93 (2.22–3.64) | 3.43 (2.65–4.20) | |||
| Cereal_T | N (% of total) | 27 (18.2) | 62 (41.9) | 44 (29.7) | 15 (10.1) | 29 (19.1) | 64 (42.1) | 42 (27.6) | 17 (11.2) |
| Mean (95% CI) | 4.26 (3.90–4.62) | 4.29 (4.07–4.51) | 4.20 (3.94–4.47) | 4.33 (4.06–4.60) | 4.31 (3.93–4.69) | 4.31 (4.10–4.53) | 4.36 (4.12–4.59) | 4.06 (3.67–4.44) | |
| Nutty_T | N (% of total) | 26 (22.4) | 49 (42.2) | 34 (29.3) | 7 (6.0) | 25 (23.4) | 44 (41.1) | 30 (28.0) | 8 (7.5) |
| Mean (95% CI) | 3.27 (2.73–3.81) a | 3.84 (3.57–4.10) b | 3.88 (3.54–4.22) b | 3.86 (3.03–4.69) ab | 3.72 (3.17–4.27) | 3.57 (3.24–3.90) | 3.60 (3.23–3.97) | 3.75 (3.16–4.34) | |
| Sour_T | N (% of total) | 2 (14.3) | 5 (35.7) | 7 (50.0) | 0 | 6 (26.1) | 7 (30.4) | 10 (43.5) | 0 |
| Mean (95% CI) | 2.50 (1.96–2.65) | 3.00 (1.24–4.76) | 3.71 (2.55–4.87) | 2.83 (1.44–4.23) | 3.29 (2.13–4.45) | 3.20 (2.09–4.31) | |||
| Sweet_T | N (% of total) | 26 (19.3) | 54 (40.0) | 39 (28.9) | 16 (11.9) | 27 (18.6) | 61 (42.1) | 40 (27.6) | 17 (11.7) |
| Mean (95% CI) | 3.85 (3.38–4.31) | 3.83 (3.60–4.07) | 3.82 (3.51–4.13) | 4.06 (3.57–4.56) | 3.41 (2.94–3.88) a | 3.80 (3.56–4.05) ab | 3.90 (3.60–4.20) b | 4.24 (3.95–4.52) b | |
| Astringent_TX | N (% of total) | 9 (26.5) | 14 (41.2) | 10 (29.4) | 1 (2.9) | 12 (29.3) | 17 (41.5) | 12 (29.3) | 0 |
| Mean (95% CI) | 2.89 (1.91–3.86) | 2.93 (2.13–3.73) | 3.40 (2.50–4.30) | 4.00 | 2.67 (1.84–3.49) | 2.47 (1.81–3.13) | 3.50 (2.62–4.38) | ||
| Viscous_TX | N (% of total) | 11 (22.0) | 18 (36.0) | 16 (32.0) | 5 (10.0) | 9 (18.8) | 23 (47.9) | 11 (22.9) | 5 (10.4) |
| Mean (95% CI) | 3.00 (2.40–3.60) | 3.00 (2.39–3.61) | 3.38 (2.73–4.02) | 3.20 (1.84–4.56) | 2.67 (1.90–3.44) a | 2.70 (2.24–3.16) a | 3.91 (3.44–4.38) b | 3.20 (1.58–4.82) ab | |
| Oily_TX | N (% of total) | 11 (17.7) | 27 (43.5) | 20 (32.3) | 4 (6.5) | 13 (18.3) | 27 (38.0) | 23 (32.4) | 8 (11.3) |
| Mean (95% CI) | 3.18 (2.24–4.12) | 3.15 (2.65–3.65) | 3.15 (2.69–3.61) | 3.50 (0.74–6.26) | 2.54 (1.73–3.34) a | 3.33 (2.89–3.77) ab | 3.61 (3.11–4.11) b | 3.50 (2.41–4.59) ab | |
* _A = appearance, _O = odor, _T = taste, _TX = texture; a,b significance according to Fisher’s LSD α = 0.05.