###### Abstract  
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organic compounds (VOC). The analysis of antioxidant capacity demonstrated superiority of dairy-based beverages (kefir, ryazhenka and amasi) over the corn-based mahewu; however, mahewu outperformed dairy-based beverages in terms of its potential antihypertensive effect (i.e., the ability to inhibit angiotensin I converting enzyme). The fatty acid (FA) content of kefir and ryazhenka were more diverse compared to that of amasi, but included a lesser amount of branched chain FA. In terms of calculated FA nutritional indices (e.g., indices of atherogenicity and thrombogenicity), kefir and ryazhenka performed similarly and significantly better than amasi. The agreement between beverages theoretical flavor profiles, which was obtained based on the flavors of individual VOC, and consumers' flavor perception allow hypothesizing about the contribution of detected VOC to the overall products' flavor. The obtained data expand current knowledge regarding traditional fermented beverages and their values in terms of national dietary recommendations. Additionally, reported VOC profiles will promote the inclusion of traditional fermented beverages into the rations based on the flavor pairing concept (which is controversial but widely applied). kefir; ryazhenka; amasi; mahewu; antioxidant properties; ACE inhibition; fatty acid profile; volatile organic compounds; GC-MS +
Footnote †: journal: _foods_  
0000-0001-9300-3330-3300-3300-3300-3300-3300-3300-3300-3300-3300-33000-33  
yoghurt, both these countries have a number of purely national foods: kefir and yazhenka in Russia [4], and amasi in South Africa [5]. In addition, in South Africa, a maize-based fermented drink, mhaewu, is extremely popular, especially in rural areas [6]. In short, kefir is a traditional fermented milk originating from the Caucasus Mountains. However, nowadays it is one of the most popular dairy beverages in Russia. Both commercial and traditional preparation technology implies the use of a starter obtained with \"kefir grains\", a complex consortium of microorganisms including _Lactococcus_ spp., _Lactobacillus_ spp., _Leuconostoc_ spp., yeasts and acetic acid bacteria [4]. Ryazhenka is another Russian traditional dairy beverage, commercialized and wildly distributed on the national market. The main feature of yazhenka is the use of baked milk, while the starter used is a traditional yogurt's starter containing _Lactobacillus_ _bulgaricus_ and _Streptococcus thermophilus_[4]. Amasi is indigenous fermented milk produced in South Africa on an industrial scale. Commercial amasi is made from cow's milk using mesophilic cultures containing _Lactococcus lactis_ subsp. lactis, _Lactococcus lactis_ subsp. cremoris and _Leuconostoc mesenteroides_ subsp. cremoris [7]. Mahewu is a popular South African indigenous refreshing non-alcoholic beverage produced by the fermentation of maize flour. Although traditionally the fermentation of mhaewu is initiated by the addition of wheat flour, the industrial production can utilize both wheat flour and thermophilic _Lactobacillus culture_ as a starter [8]. All above mentioned fermented products are typically characterized by consumers as having a pungent and rancid under-scent. With respect to the under-flavor, kefir, yazhenka and amasi are characterized as buttery, and mhaewu as waxy. Additionally, kefir and amasi possess a moderate acidic taste. While amasi does not have any pronounced main flavor, the main flavors of kefir and ryazhenka are alcoholic and roasty-sweet, respectively. Although the main flavor of fresh mhaewu is extremely plain, it can obtain some additional flavor notes upon storage [4; 8; 9; 10; 11].