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

The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentinula edodes, and its aroma was examined using gas chromatography-mass spectrometry and check-all-that-apply analysis by a trained sensory panel. The study revealed that the mushrooms synthesized distinctive aroma compounds, with linalool and 1-undecanol being detected exclusively during the fermentation with A. xantha and 1-octanol, carveol and 2,4-nonadienal being detected exclusively during the fermentation with L. edodes . The latter two substances were not detected in the pre-culture, suggesting that their synthesis occurs during the fermentation of aquafaba with L. edodes . The initial characteristic beany odor impression was reduced by fermentation, the aroma profile was significantly altered during the fermentation process with L. edodes . While the smell of aquafaba was predominant at the beginning of fermentation, it changed over time to a sweet, roasty aroma, and finally to a woody aroma in the last third of fermentation. The time-dependent changes in aroma compounds and sensory attributes suggest that varying the fermentation duration may enable specific applications. • First characterization of aroma profile in side stream fermented with A. xantha. • Analytical and sensory data clearly distinguished fermented aquafaba samples. • During L. edodes fermentation, aroma shifted from aquafaba to sweet to woody. • The product typical beany aroma decreased during fermentation.