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| DOI | 10.1021/acs.jafc.4c00219 |
| Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor | |
| 发表日期 | 2024 |
| ISSN | 0021-8561 |
| EISSN | 1520-5118 |
| 起始页码 | 72 |
| 结束页码 | 12 |
| 卷号 | 72期号:12 |
| 英文摘要 | 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 Cyclocybe aegerita and Trametes versicolor, 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. |
| 英文关键词 | cheese-like aroma; plant protein; coconut oil; fermentation; basidiomycetes; alternativesto cheese |
| 语种 | 英语 |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| WOS类目 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| WOS记录号 | WOS:001185151000001 |
| 来源期刊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/293201 |
| 作者单位 | University Hohenheim |
| 推荐引用方式 GB/T 7714 | . Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor[J],2024,72(12). |
| APA | (2024).Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,72(12). |
| MLA | "Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72.12(2024). |
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