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.

中文翻译：

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通过担子菌环孢菌和杂色栓菌发酵植物蛋白和椰子油产生类似奶酪的香气

奶酪是最常见的乳制品之一，其特点是其复杂的香气。然而，在气候变化和资源匮乏的时期，需要模仿植物来源的典型奶酪样香气，以提供奶酪的替代品。因此，通过担子菌发酵四种植物蛋白和椰子油来生产天然奶酪样香气的问题已经得到解决。大豆和向日葵蛋白与椰子油 (15 g/L) 的混合物分别与Cyclocybe aegerita和Trametes versicolor一起发酵 72 和 56 小时后，形成了类似奶酪的香气。异戊酸、丁酸、丁酸乙酯、1-辛烯-3-醇和各种酮被确定为关键气味物质。通过主成分分析观察到与典型奶酪的相似性。总的来说，这一发现提供了一种从植物来源可持续生产天然奶酪样香气的方法，从而有助于奶酪替代品的开发。