Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany.
J Agric Food Chem. 2024 Mar 27;72(12):6544-6553. doi: 10.1021/acs.jafc.4c00219. Epub 2024 Mar 14.
Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with and , respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.
奶酪是最常见的乳制品之一，其特点是具有复杂的香气。然而，在气候变化和资源稀缺的时代，人们希望能够从植物性来源模拟出具有奶酪特征的香气，以提供奶酪的替代品。因此，人们已经通过发酵四种植物性蛋白质和椰子油与担子菌来生产具有天然奶酪香气的物质。研究表明，在发酵 72 和 56 小时后，大豆和葵花蛋白与椰子油（15 g/L）的混合物分别产生了类似奶酪的香气。异戊酸、丁酸、丁酸乙酯、1-辛烯-3-醇和各种酮类被鉴定为关键的气味物质。通过主成分分析观察到与典型奶酪的相似性。总的来说，这项研究提供了一种从植物性来源可持续生产天然奶酪香气的方法，为开发奶酪替代品做出了贡献。
