*2.1. Samples*

Six yogurt samples that differed in terms of taste and texture were selected, so that it was easier to capture the different consumer responses and understand the method that best relates to consumer liking and expectation. Plant-based yogurts are a new category of products, and recent reports are available mentioning that these are not as acceptable as their dairy counterparts [25]. The present study aimed to compare a traditional dairy product with recently popular plant-based alternatives. Furthermore, comparing different forms (drinkable) and inclusions (berry or cookies) in yogurt also might affect the consumer acceptability. Using a focus group study (*n* = 32), the yogurts were selected for the main tasting experiment, which included the popular options available commercially, and also for the selection of emotion terms in the experiment. The product codes, listed in Table 1, represent the following yogurt types: dairy Greek plain (reference), coconut plain (plant), soy plain (plant), drinkable (sweetened), dairy with crunchies (sweetened) and dairy with berry (sweetened).

**Table 1.** Comparison of overall liking scores of the different yogurt products by Asian and Western consumers.


a,b,c,d,e Means with different superscripts in each column indicate significant differences (*p* < 0.05) by Fisher's least square difference test. Highest value with 'a' in superscript. The data are presented as mean ± standard deviation. \* as an indicator of significance.
