AROMA BIOTECHNOLOGY: CASHEW-BASED PLANT-BASED CAMEMBERT

The interest in plant-based foods is growing for reasons of health, ethics, and sustainability, with projections that the global market will reach $74 billion by 2027. Dairy and meat products have high greenhouse gas emissions, reinforcing the demand for sustainable options like plant-based cheeses. However, replicating the complexity of conventional cheeses using plant ingredients presents nutritional and sensory challenges, where fermentation with microorganisms shows great potential.

This study aims to evaluate the fermentation conditions, volatile compound, and nutritional properties of a plant-based cheese analog. The product is made from soaked cashew nuts that are processed and fermented with lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis, Bifidobacterium bifidum, Bifidobacterium lactis). After fermentation (for 6 hours at 20-25 °C), the paste is molded and aged with Penicillium candidum (at 9-10 °C for 36 days). For the analysis of volatile compounds, a 1 g sample was extracted using solid-phase microextraction (SPME) at 35 °C, followed by desorption in a 7820A gas chromatograph (Agilent) with an HP-5 column and helium as the carrier gas. Separation was performed in splitless mode, with a heating program from 40 to 230 °C, and analysis was conducted using mass spectrometry with electron ionization at 70 eV. The analyses were carried out in triplicate.

The analysis indicates the presence of 3-Methyl-1-butanol, a compound described as having fruity flavor characteristics. Additionally, other compounds common in cheeses were detected, including 1,1-Diethoxyethane, 2,3-Butanediol, Ethylbenzene, 1-Octen-3-ol, beta-Mircene, and Caryophyllene. These compounds are fundamental for the formation of the aromatic and sensory profile of the cheese analog, contributing to the complexity of aromas and flavors.

Subsequent stages of fermentation and aging should enhance the sensory complexity and nutritional value of the final product, providing valuable insights for the development of high-quality plant-based cheese analogs and promoting sustainable alternatives in the food market.