Fig. 5

Prediction of perceivable flavour from nonfermented and fermented plant milks based on GC‒MS volatile analysis. Illustration of the concept of inferring relative odour activity from relative abundance using unfermented faba milk as an example (A). Prediction of the flavour profile and the overall sensory profile for oat milk (B), sunflower seed milk (C), pea milk (D), and faba milk (E). Prior to estimation, the detected volatiles were classified into eight odour groups: (i) Fruity, citrus, sweet, melty, ethereal (designated fruity, sweet); (ii) floral (floral); (iii) buttery, fatty, waxy, creamy (designated buttery, fatty); (iv) cheesy, sour (designated cheesy, sour); (v) nutty, woody, minty, toasted, turpentine, balsamic, camphoraceous (designated nutty, woody); (vi) green, grassy, bean-like, herbal (designated grassy, green); (vii) earthy, mushroom (designated earthy, mushroom); and (viii) pungent, spicy, sharp, phenolic earthy, mushroom pungent, phenolic). The colours highlight desired flavours (green), functional flavours (yellow), and off-flavours (blue) (n = 3)