Fig. 7From: Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavourtaken from previous studies and databases: A [102], B [103], C [76], D [104], E [105], F [69], G [106], H [107], I [108], J [109]. n = 3Aroma development during fermentation of chickpea milk with L. paracasei subsp. paracasei NCC 2511 and B. amyloliquefaciens NCC 156. The data reflect changes in the abundance of volatiles during 24 h of fermentation in comparison to their abundance in non-fermented chickpea milk, incubated under the same conditions (control). Volatile compound analysis was conducted using GC/MS, and compounds were identified based on their mass spectra using the NIST library. The given abundance reflects the mean peak areas from triplicate experiments. Compound classification into favoured volatiles with flora, fruity, sweet, and creamy aroma properties (yellow), neutral volatiles with concentration-dependent desired and undesired aroma properties (light blue), and unfavoured volatiles potentially contributing to the beany, green, and mushroom flavour (dark blue) relates to previous studies and databases on flavour [69, 99,100,101]. RT retention time. The assigned flavour properties areBack to article page