Formulation by adding antioxidants is a promising lever for reducing the formation of heterocyclic aromatic amines (HAAs), incriminated in the development of colorectal cancers. A unique and original method based on medicinal chemistry approaches was thus developed and permitted to select antioxidants best suited to inhibit HAA formation in meat: caper, oregano, red wine and green tea. The aim of the present work is to evaluate the sensory acceptability of the formulations tested for their HAA content and determine the odour-active compounds incriminated in the potential differences, in order to select formulations representing the best compromise between mitigation solution for process-induced toxicants and sensory acceptability. Firstly, a hedonic study was done to determine which formulations among the 4 tested were the most appreciated by consumers. Then non-verbal analyses were done to assess to what extent these hedonic differences were attributable to sensory differences. To characterize these differences, a fast sensory profiling was done followed by gas-chromatography-olfactometry (GC-8O) to identify the odour-active compounds responsible for these differences. This paper permitted to evidence the best balance between health benefit and sensory inconvenience and to assess the best option of formulation.