Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

•Lactic acid bacteria were used to affect the sensory quality of lupine products.•Fermentations increased sourness and ‘vinegar’ odor in the samples.•Fermentations and added thickening agent resulted in higher pleasantness ratings.•Fermentations increased lactic acid and volatile acetic and hexanoic acid contents.•Fermentation reduced the contents of hexanal, a candidate for 'green' note in lupine.