Improving the flavour of plant-based fermented alternatives

Addressing a key sensory challenge

Plant-based alternatives to cheese have great potential, but their development is often limited by undesirable “green” off-notes that reduce consumer acceptance. To tackle this challenge, a proof-of-concept project funded by Carnot Qualiment and conducted on the FROMEX platform at INRAE Poligny is investigating an innovative strategy: using the redox properties of fermentation to reshape flavour.

Using redox potential as a lever for flavour

The working hypothesis is that certain lactic acid bacteria capable of lowering the redox potential may help reduce aldehydes responsible for plant-like off-flavours, while promoting the formation of compounds associated with more typical cheese-like aromas. The project therefore aims to evaluate the role of these reducing lactic acid bacteria in improving the aromatic profile of fermented plant-based alternatives.

Screening bacterial strains in a faba bean matrix

As part of this work, Lilou Poulet, a first-year BTS student from Lycée Lumière in Luxeuil-les-Bains, is carrying out an internship on the FROMEX platform. Her project involves screening strains of lactic acid bacteria from the internal collection of FROMEX. These strains will be tested for their ability to grow in a faba bean protein matrix, modulate the redox potential of the medium, and influence the sensory properties of the final product.

These experiments will help determine whether redox control can be an effective strategy to improve the flavour and appeal of fermented plant-based alternatives, opening new avenues for the development of more attractive and innovative plant-based products.

Contact : solange.buchin@inrae.fr / christine.achilleos@inrae.fr

WEB : https://qualiment.fr/