Fermentation of soy drink with Lycoperdon pyriforme and Agrocybe aegerita to tailor the flavor properties of dairy substitute products - Sensory assessment, quantification, and biopathway elucidation of targeted odorants -

Recently, the market for plant protein-based alternatives to substitute animal sources is increasing. Soy drink is a proper source of protein and is widely used as a substitute for dairy milk. However, the consumption in Western countries is limited according to the green and beany off-flavor. In this thesis, the aroma profile of soy drink was comprehensively assessed using direct immersion-stir bar sorptive extraction coupled with gas chromatography-mass spectrometry-olfactometry and the results were linked to the aversion of Western consumers by sensory assessment. Using a new fermentation process with basidiomycetes the aroma profile of soy drink was enhanced by reducing the off-flavor with Lycoperdon pyriforme and producing cheesy odor with Agrocybe aegerita. Differences of the contained odorants were assigned in the fermented products and biopathways of degradation and synthesis were assessed. All in all, a natural bio-process to tune the flavor of soy drink to adapt dairy substitute products to the preference of Western consumers was established.