Data for: It’s complicated: Maillard, umami and flavor complexity are not key factors in liking of plant-based burgers in a real consumption context
type: Dataset
distribution: Landing page for the dataset
description: Raw data from two field studies with 612 paying customers at a restaurant in Örebro, Sweden. In the first study, a control gray pea burger was compared to an umami burger (with added monosodium glutamate), a Maillard burger (grilled) and a complexity burger (MSG and grilled). In the second study, a simplified control gray pea burger was compared to an enhanced complexity burger (MSG, aromatics, and grilled). Participants were asked for their gender, age group, if they were student, how frequently they ate lunch at the restaurant, what would make them eat more often at the restaurant, what did they think of the potatoes wedges, what did they think of the burger, would they buy that meal if it was offered in the menu, and how would they describe the burger, Answers were collected using EyeQuestion in May of 2025.
description: Rådata från två fältstudier med 612 betalande kunder på en restaurang i Örebro, Sverige. I den första studien jämfördes en kontrollhamburgare med grå ärtor med en umamiburgare (med tillsatt mononatriumglutamat), en Maillard-burgare (grillad) och en komplexitetsburgare (MSG och grillad). I den andra studien jämfördes en förenklad kontrollhamburgare med grå ärtor med en burgare med ökad komplexitet (MSG, aromatiska ingredienser och grillad). Deltagarna tillfrågades om kön, åldersgrupp, om de var studenter, hur ofta de åt lunch på restaurangen, vad som skulle få dem att äta oftare på restaurangen, vad de tyckte om potatisklyftorna, vad de tyckte om burgaren, skulle de köpa den måltiden om den erbjöds på menyn och hur de skulle beskriva burgaren. Svaren samlades in med hjälp av EyeQuestion i maj 2025. @sv
modified: 2026-03-26T12:59:56.151403Z
issued: 2026-03-26T12:59:56.151403Z
publisher: Örebro University
theme: EDUC
access rights: PUBLIC
qualified attribution: Attribution
  had role: principalInvestigator
  agent: Iuri Baptista
    type: Agent
    account: 0000-0002-3827-829X
    type: PrivateIndividual(s)
qualified attribution: Attribution
  had role: principalInvestigator
  agent: Agnes Harcevic
    type: Agent
    account: https://orcid.org/0009-0007-8976-8727
    type: PrivateIndividual(s)
qualified attribution: Attribution
  had role: principalInvestigator
  agent: Magnus Westling
    type: Agent
    account: https://orcid.org/0000-0001-9538-3937
    type: PrivateIndividual(s)
qualified attribution: Attribution
  had role: principalInvestigator
  agent: Åsa Öström
    type: Agent
    account: https://orcid.org/0000-0001-8848-5812
    type: PrivateIndividual(s)
contact point: Individual
  fn: Unknown
keyword: sensory evaluation
keyword: sensorisk bedömning @sv
keyword: vegetarian dishes
keyword: vegetariska rätter @sv
keyword: restaurant sector (lines of business)
keyword: restaurangbranschen @sv
keyword: umami
keyword: food recipes
keyword: matrecept @sv
keyword: ecological sustainability
keyword: ekologisk hållbarhet @sv
keyword: food services
keyword: matservice @sv
keyword: Maillard reaction
keyword: Maillard-reaktion @sv
keyword: Culinary Arts
keyword: Kulinariska konster @sv
temporal: PeriodOfTime
  start date: 2025-05-06
  end date: 2025-05-08
language: ENG
spatial: Örebro Municipality

Landing page for the dataset
type: Distribution
title: Landningssida för datasetet @sv
access URL: Data for: It’s complicated: Maillard, umami and flavor complexity are not key factors in liking of plant-based burgers in a real consumption context
availability: stable

Örebro University
type: Agent
name: Örebro universitet @sv
type: Academia-ScientificOrganisation
source: 05kytsw45

Örebro Municipality
type: Location
label: Örebro kommun @sv