| Title: | Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita |
| Author(s): | Nedele AK; Bar A; Mayer N; Schiebelbein R; Zhang Y; |
| Address: | "Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: ann-kathrin.nedele@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: alessa-baer@web.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: nicolemayer1@yahoo.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: raphaela.schiebelbein@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de" |
| DOI: | 10.1016/j.foodchem.2022.132170 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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" |
| Keywords: | Agrocybe *Cheese/analysis Fermentation Odorants Taste *Volatile Organic Compounds/analysis Agrocybe aegerita Cheesy flavor Short-chain fatty acids Soy drink; |
| Notes: | "MedlineNedele, Ann-Kathrin Bar, Alessa Mayer, Nicole Schiebelbein, Raphaela Zhang, Yanyan eng England 2022/02/06 Food Chem. 2022 Jul 1; 381:132170. doi: 10.1016/j.foodchem.2022.132170. Epub 2022 Jan 19" |
