Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
Muzi Tangyu, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogićević +1 more
Microbial Cell Factories
Abstract
Specific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
S. thermophilus delivered buttery notes
“S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks.”
GC‒MS-based data model helpful predicting sensory perception
“The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour...”