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Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single\u2010cell protein). This study evaluated the effects of 10%, 20%, and 30% cashew bagasse flour enriched with\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      protein on the instrumental properties (proximate composition, color, texture, and volatile compound profile), sensory profile (Preferred Attribute Elicitation [PAE] and Free Choice Profiling [FCP]), and consumers\u2019 emotional responses (using a validated food\u2010specific emoji list) to plant\u2010based and hybrid meatballs. Incorporation at 30% significantly increased hardness and gumminess while reducing elasticity in all samples (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05), with more pronounced changes in hybrid meatballs. The enriched flour increased volatile complexity, introducing ester compounds in hybrid products and imparting a \u201cfermented\u201d character in analogs, which masked and\/or reduced terpene contribution. The\n                      <jats:italic>L<\/jats:italic>\n                      * value increased significantly in hybrid products, from 26.08 in the control to 30.85 at 30% incorporation, indicating greater color lightness (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). In descriptive tests, consumers perceived intensity differences among products but described them using similar terms, generating 19 attributes in the check\u2010all\u2010that\u2010apply (CATA) test. Acceptance thresholds were 20% incorporation for plant\u2010based analogs and 10% for hybrid products, influenced by familiarity with meat matrices and lack of reference standards for plant\u2010based foods. Regarding emotional profiling, enriched flour had a greater impact than product type, reducing positive emotions and increasing feelings of confusion and surprise, without leading to rejection. Consumer responses varied by the base matrix (plant or animal), while moderate incorporation levels maintained technological and sensory balance.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71462","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T06:39:30Z","timestamp":1790059170000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant\u2010Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach"],"prefix":"10.1111","volume":"91","author":[{"given":"Nat\u00e1lia Ferreira","family":"Negreiros","sequence":"first","affiliation":[{"name":"Post\u2010Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa 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Santos","family":"C\u00e2ndido","sequence":"additional","affiliation":[{"name":"Department of Management and Agro\u2010Industrial Technology, Center for Humanities, Social and Agrarian Sciences Federal University of Paraiba Bananeiras Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leila Moreira","family":"de Carvalho","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6318-2935","authenticated-orcid":false,"given":"Normando Mendes","family":"Ribeiro\u2010Filho","sequence":"additional","affiliation":[{"name":"Post\u2010Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center Federal University of Para\u00edba  Jo\u00e3o Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lary 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