Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

► Lupin protein extracts possess favourable nutritional and functional properties. ► Green/beany off-flavours restrict their application in food formulations. ► Lactic fermentation was demonstrated to change the aroma profile of protein extracts. ► The off-flavour was reduced and/or masked by newly formed compounds.