Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor

• DOI: 10.1021/acs.jafc.4c00219
• Publication Date: 2024-03-14T18:18:16Z
• Authors: Tim Wagner; Helena Pfeifle; Gabriel Hildebrand; Yanyan Zhang
• Keywords: Trametes versicolor; Sunflower oil

Cheese is one of the most common dairy products and characterized by its complex aroma. However, in times climate change resource scarcity, possibility to mimic characteristic cheese-like aroma from plant-based sources demand offer alternatives cheese. Accordingly, production a natural via fermentation four proteins coconut oil with basidiomycetes has been addressed. Mixtures soy sunflower protein (15 g/L) have shown formation after 72 56 h Cyclocybe aegerita Trametes versicolor, respectively. Isovaleric acid, butanoic ethyl butanoate, 1-octen-3-ol, various ketones were identified as key odorants. Similarities typical cheeses observed principal component analysis. Overall, finding offered an approach sustainable plant source, thus contributing development cheese alternatives.