Nonsense.
They acknowledge it’s nonsense writing:
“ The research focused primarily on physical properties and didn’t include extensive sensory evaluation or long-term stability testing. Additionally, the study was conducted under laboratory conditions, and scale-up to commercial production might present additional challenges not addressed in this research.”
IOW, they didn’t taste it................
Oh that's the easy part. We already have chemicals to provide a buttery flavor for popcorn and I am sure a rotten flavor for gorgonzola or well aged brie would be no trick at all.