Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita. (1st July 2022)

• Record Type: Journal Article
• Authors: Nedele, Ann-Kathrin; Bär, Alessa; Mayer, Nicole; Schiebelbein, Raphaela; Zhang, Yanyan
• Is Part Of: Food chemistry. Volume 381(2022)
• Publication Date: 2022-07-01
• Subjects: Cheesy flavor -- Soy drink -- Short-chain fatty acids -- Fermentation -- Agrocybe aegerita; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132170
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Cheesy aroma was produced during fermentation of soy drink with Agrocybe aegerita. Aroma profile of soy drink was shifted towards Parmesan and Emmental cheese. Synthesis of branched short-chain fatty acids was influenced by soy protein content. Synthesis of unbranched short-chain fatty acids was influenced by soy oil content. Abstract: The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita . Aroma dilution analysis revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatography–mass spectrometry–olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component analysis showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.