## 3 Results and Discussion
### Volatile Composition of Fermented Beverages and Its Relationship with Their Sensory Properties
\begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline
**Compound** & **RI (exp)** & **RI (bio)** & **Dairy** & **Dairy LLV** & **Dairy CH** & **Rice** & **Rice LLV** & **Rice CH** & **\(p\)-Value** & **Descriptor** \\ \hline
1-Hexannel & 887 & 870 & n.d. (b) & n.d. (b) & n.d. (b) & n.d. (b) & 0.37 (a) & 0.99 (a) & 0.028 & green: herbaceous: woody; sweet & & & & & & \\
1-Heptuned & 958 & 970 & n.d. & n.d. & n.d. & 0.17 & 0.24 & 0.08 & 0.073 & & & & \\  & & & & & & & & & & & & & \\
1-Octon-3-d & 9  
\begin{table}
\begin{tabular}{l c c c c c c c c c c} \hline \hline
**Component** & **RI (exp)** & **RI (H00)** & **Daily** & **Daily LLV** & **Daily CH** & **Rice** & **Rice LLV** & **Rice CH** & **P-Value** & **Descriptor** \\ \hline Heavenic acid & 964 & 905 & 0.11 (0) & 3.42 (0) & 3.14 (0) & n.d. (0) & 0.85 (0) & 0.41 (0) & -0.0001 & cheese: fatty, sour \\ Benzonic acid & 1153 & n.d. (0) & n.d. (0) & 0.31 (0) & n.d. (0) & n.d. (0) & n.d. (0) & -0.0001 & balsam \\ \(\alpha\)-Cornic acid & 1160 & 1182 & 0.13 (0) & 2.54 (0) & 2.06 (0) & n.d. (0) & 0.03 (0) & 0.02 (0) & -0.0001 & only \\ Nonunc acid & 1262 & 1280 & n.d. (0) & n.d. (0) & n.d. (0) & n.d. (0) & 0.04 (0) & n.d. (0) & 0.023 & cheese: wavy \\ Deconinck acid & 1378 & 1380 & 0.05 (0) & 0.56 (0) & 0.54 (0) & n.d. (0) & n.d. (0) & n.d. (0) & -0.0001 & fatty: citrus \\ \hline Total Acids & & 0.30 (0) & 6.83 (0) & 5.54 (0) & n.d. (0) & 0.91 (0) & 0.43 (0) & -0.0001 & \\ \hline Dreame & 992 & 1000 & 0.18 (0) & 0.16 (0) & 0.17 (0) & n.d. (0) & n.d. (0) & 0.17 (0) & \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline
**Compound** & **RI (exp)** & **RI (H0)** & **Dairy** & **Dairy LLV** & **Dairy CH** & **Rice** & **Rice LLV** & **Rice CH** & \(p\)**-Value** & **Descriptor** \\ \hline Total Other & & 0.54 (b) & 1.80 (a) & 0.79 (ab) & 0.50 (b) & 1.33 (ab) & 0.93 (ab) & 0.011 \\ Compounds & & 4.61 (b) & 12.90 (a) & 11.61 (ab) & 10.09 (ab) & 5.00 (b) & 7.54 (ab) & 0.009 \\ \hline Total Vielities & & & & & & & & \\ \hline \end{tabular}
\begin{tabular}{l c c c c c c} \hline
**Legend**: Concentrations of aromatic compounds were calculated by the application of the internal standard method and expressed as mg kg\({}^{-1}\) resulting from the relative peak as to the internal standard (\(2\)-methyl-3-heptanone, \(0.33\) mg kg\({}^{-1}\)). Abbreviation \(0.4\) to mean \"not determined\". Volatile compounds were identified using three methods: GC-MS retention time of the chemical pure compounds, retention indexes (RI) calculated using a commercial alkane standard mixture (_L_heature RI from NIST [17]), and comparison of the compound mass spectrum with those of NIST database. Asterisks mark those compounds that were tentatively identified using only two of these three methods. Descriptors from SAPC [40].  
\end{table} 
Table 4: _Cont._Figure 2 shows the partial least square regression map explaining the relationship between volatile composition correlated with the sensory aromas that were significantly different among the studied samples; approximately 75% of the variation of the aroma sensory data was explained by the 69% variation of the volatile composition data. The first component clearly showed the differences due to the raw material, while the second component was linked to the fermentation process. The higher volatile complexity of the dairy samples, with higher total lactones, hydrocarbons, esters, and ketones, was associated with more intense dairy, cheese, and umami flavors. In contrast, the higher concentration of alcohols and aldehydes was related to the cereal, legume, and nutty notes of the rice-based samples. Although made from cereal, rice beverages had been previously reported as having leguminous notes, probably due to the presence of specific volatile compounds such as decanal [14]. Rising concerns about the environmental impact of dairy farming, ethical considerations, and medical needs such as lactose intolerance and cows' milk protein allergy are driving consumers towards plant-based dairy alternatives [41].