Sensory characterisation and volatile analysis of 3D-printed dairy protein-based snack structures

Abstract

3D food printing (3DFP) enables personalized nutrition, texture, and macrostructure in food design. Dairy protein powders are common ingredients used in 3DFP due to their structure-forming properties. This study evaluated the sensory profile of two dairy-based 3D-printed snack structures made using whey or milk protein isolates (WPI or MPI) to gain insights into their sensory perception and aroma. The volatile compounds (VCs) were analyzed using gas chromatography-mass spectrometry. A trained sensory panel assessed the snacks using quantitative descriptive analysis. Texture profile analysis (TPA) and microstructure observation via confocal laser microscopy were also conducted. Over 90% of the identified VCs were typical of dairy ingredients. Sensory scores from the evaluation panel reveale