Table 1. Summary of the Aroma Profile Analysis Obtained from the Consensus Panel at the End of Round 1^a.

strain	results summary from the aroma profile analysis
L. rhamnosus NCC525	enhanced fatty, flowery/honey, yogurt aromas
L. rhamnosus NCC4007	enhanced fatty, flowery/honey, yogurt aromas
L. paracasei NCC2511	enhanced cheesy notes (“cheese crust”)
B. longum NCC283	fatty cheese/mozzarella, less pea-like
B. longum NCC2705	fatty cheese/mozzarella, less pea-like
L. johnsonii NCC533	lowered pea-like, less grassy, enhanced dairy
L. fermentum NCC660 and NCC3059	reduced green and pea-like notes
S. carnosus NCC 1061	less green and pea-like, new leather notes
L. lactis subsp. lactis NCC2378	decreased pea-like, new dairy aromas
S. thermophilus NCC 2795	butter, caramel-like, malty, fruity notes
L. plantarum NCC1240	less green final product
B. subtilis	able to reduce tri- and dihydroxy fatty acids, high proteolytic activity

^aThe table summarizes the impact of different strains on flavor profiles in fermented pea protein beverages.