In summary, this study has demonstrated the feasibility of
producing a sulphur flavour concentrate by yeast fermentation of
coconut cream supplemented with L-methionine, especially the
significant contribution of methional to the sulphur flavour. This
low-cost, natural flavour bioingredient may find applications in foods
such as meats, savoury flavour, soups and imitation cheeses. Further
work would include full optimization, scale-up and costing of the
process