Generation of Meaty Aroma from Onion ( L.) with : Fermentation System, Sensory Profile, and Aroma Characterization.

One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty flavors solely from substrates (chives, leeks, ramsons, and onions) using basidiomycete-mediated submerged fermentations. -mediated fermentation of onions resulted in an intense meaty and liver sausage-like flavor under proper fermentation parameters.