Characterization of the aroma profile of fermented chickpea (Cicer arietinum L.) aquafaba by GC-MS and sensory analysis

Puntos clave

• Aroma profile characterization of fermented chickpea aquafaba highlights unique volatile compounds.
• GC-MS analysis identified over 30 distinct aroma compounds in the aquafaba samples collected after fermentation.
• Sensory analysis confirmed that participants preferred the aroma of certain fermented aquafaba samples over others.
• Potential culinary applications for fermented chickpea aquafaba may enhance flavor in various dishes.