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Fig. 1 | Microbial Cell Factories

Fig. 1

From: Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Fig. 1

Volatile analysis of nonfermented oat milk (1), sunflower seed milk (2), pea milk (3), and faba milk (4) using GC‒MS. The data comprise the number of known detected volatile compounds (A) and the relative peak area (B) associated with specific chemical groups. The relative diameter of each pie graph represents the corresponding number (A) and the total peak area of all volatiles detected (B). The values are additionally shown in the middle of each chart. n = 3

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Microbial Cell Factories

ISSN: 1475-2859

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