FlavourFerm — Unleashing the flavour potential of plant-based foods via fermentation

Key Points

• The main aim is to explore how fermentation can unlock and enhance the flavour profiles of plant-based foods.
• Utilization of various fermentation techniques on different plant-based food sources
• Analysis of flavour compounds generated through microbial activity
• Assessment of sensory characteristics and consumer acceptance
• Fermented plant-based foods exhibited enhanced flavour profiles compared to unfermented counterparts.
• Bioactive compounds increased by fermentation contributed to improved taste and nutrition.
• Consumer feedback indicated a higher preference for fermented samples.