Fig. 6

Correlation between predicted perceivable flavour from GC‒MS-based volatile analysis of nonfermented and fermented plant milks and multisensory perception by a panel of untrained participants. The studied milks comprise oat milk (top) and pea milk (bottom) with their most relevant flavour changes. The data shown include (i) fruity, citrus, sweet, melty, and ethereal flavour notes in oat milk (designated fruity, sweet) (top left); (ii) buttery, fatty, waxy, and creamy flavour notes in oat milk (designated buttery, fatty) (top right); (iii) cheesy and sour flavour notes in pea milk (designated cheesy, sour) (bottom left); and (iv) green, grassy, bean-like, and herbal flavour notes in pea milk (designated grassy, green) (bottom right). For each scenario, the unfermented sample is shown in red, while the fermented samples are shown in black