Fig. 3

Changes in individual flavour compounds during the fermentation of faba milk, pea milk, sunflower seed, and milk oat milk (from left to right). The abundance of each flavour compound is shown by colour boxes that indicate the observed average peak area: yellow, high abundance; blue, low abundance; and white, not detectable. The flavour compounds are grouped into aldehydes, alcohols, ketones, acids, esters, furans, alkanes, alkenes, and others with the separation of dotted lines. Within each chemical group, the compounds are sorted from small to large: light orange, < C₅; orange, C₆—C₉; strong orange, > C₁₀. Newly formed flavour compounds, detected after fermentation, are labelled with green dots. For each milk, the columns are sorted based on hierarchical clustering analysis. For each plant milk, the 14 fermented samples and the nonfermented sample clustered into 6 groups with distances of 6 (oat milk), 9.6 (sunflower seed milk), 9.0 (pea milk), and 8.4 (faba milk) (n = 3)