Fig. 2From: 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 perceptionPrincipal component analysis of the volatiles detected by GC‒MS in unfermented oat milk, sunflower seed milk, pea milk, and faba milk. The data are shown as biplots, including a few signature loading points. ALC alcohols, ALD aldehydes, ALKA alkanes, ALKE alkenes, E esters, F furans, K ketones, O organic acids. The given number of each compound corresponds to Table 2 (n = 3)Back to article page