Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita

•Cheesy aroma was produced during fermentation of soy drink with Agrocybe aegerita.•Aroma profile of soy drink was shifted towards Parmesan and Emmental cheese.•Synthesis of branched short-chain fatty acids was influenced by soy protein content.•Synthesis of unbranched short-chain fatty acids was influenced by soy oil content.