# Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
## 3 Results and Discussion
### Volatile Organic Composition of the Fermented Pistachio-Based Beverage
\begin{table}
\begin{tabular}{l l c c c c c c c c} \hline \hline  & & & & & & & & & \\
**RI** & **Compounds** & **CTR** & **FT1** & **PD4** & **FU2** & **PV2** & **PG3** & **PN4** & **Odor \({}^{*}\)** \\ \hline
1836 & Benzene methanol & Nd & Nd & Nd & Nd & \(0.27\pm 0.02\) & \(0.11\pm 0.00\) & Nd & Nd & Floral, rose \\
1862 & Phenethyl alcohol & Nd & Nd & Nd & \(0.16\pm 0.00\) & Nd & Nd & Nd & Floral, sweet \\
**Adds** & & & & & & & & & \\
1415 & Acetic acid & \(0.11\pm 0.01\) & \(30.20\pm 2.37\) & \(37.77\pm 1.55\) & \(9.71\pm 0.60\) & \(33.28\pm 1.10\) & \(6.63\pm 0.5\) & \(23.33\pm 1.09\) & Acidic, fruity \\
2144 & Nonanoic acid & Nd & \(1.17\pm 0.03\) & Nd & Nd & Nd & Nd & \\
**Terpene** & & & & & & & & \\
1011 & e-Pinene & \(27.65\pm 0.6\) & \(25.86\pm 0.2\) & \(29.99\pm 2.20\) & \(28.17\pm 2.21\) & \(110.40\pm 0.99\) & \(13.25\pm 0.24\) & \(7.23\pm 0.09\) & Fresh, pine \\
1014 & Camphene & \(0.69\pm 0.04\) & \(0.70\pm 0.02\) & \(0.88\pm 0.03\) & \(0.59\pm 0.01\) & \(0.34\pm 0.04\) & \(0.28\pm 0.01\) & \(0.21\pm 0.01\) & Campher \\
1074 & \(\beta\)-Pinene & \(0.79\pm 0.01\) & \(1.10\pm 0.04\) & \(1.44\pm 0.08\) & \(2.02\pm 0.02\) & \(1.23\pm 0.07\) & \(0.97\pm 0.01\) & \(1.00\pm 0.05\) & Pine, resin \\
1108 & \(\beta\)-S-Carenne & \(2.75\pm 0  
Among the alcohols, ethanol, isoamylalcohol, and 1-hexanol were detected. Samples fermented with _Leuc. pseudomesenteroides_ PD4 were characterized by the highest amount of alcohols, mainly ethanol. _Leuconostoc_ spp., being an obligate heterolactic lactic acid fermenting bacterium, utilizes glucose as its primary source of metabolism, in addition to other sugars such as sucrose and fructose, creating ethanol, lactate, and CO\({}_{2}\) as products of fermentation [57]. In addition, all the other sample beverages were characterized for the presence of alcohols such as 1-hexanol and isoamylalcohol. Among the acids, acetic acid was the only one present in all samples and especially in the beverage fermented with _Leuc. pseudomesenteroides_ PD4. Only in one sample were traces of nonanaoic acid found. The fermented pistachio-based beverages were also characterized by the presence of high amounts of terpenoids, mailly \(\alpha\)-pinene, followed by \(\delta\)-3-carene, limonene, \(\beta\)-pinene, camphene, and cymene. Among other compounds, methylpyrrole was found in all the samples. The most representative was \(\alpha\)-pinene, characterized by a resinous pine-like flavor, which strongly contributed to the aromatic profile of the beverages. In addition to \(\alpha\)-pinene, discrete amounts of other terpen, such as limonene and 3-carene, played a crucial role in defining the aroma and taste of the pistachio-based beverages. The terpen \(\beta\)-pinene and cymene were found in traces. The use of HS-SPME-GC/MS enabled the fermented samples to be distinguished on the basis of the aroma profile (Figure 3). Figure 3: Score and loading plots of the principal component analysis (PCA) of the volatile organic compound (VOC) data set of fermented pistachio-based beverages: CTR, control; PD4, PG3, PN4, PT1, PU2, PV2 are fermented pistachio-based beverages inoculated, respectively, with _Leuc. pseudomesenteroides_ PD4, _C. alimentarius_ PG3, _L. paraplantarum_ PN4, _L. plantarum_ PT1, _C. kimchi_ PU2, _L. plantarum_ PV2. The control sample differed from all fermented beverages produced. The first two principal components (PCs) explained 55.5% of the total variance. The samples, as determined by the two PCs (factors), were located in different zones of the plane, indicating that the volatile profile of the samples was different. In particular, the sample produced with _L. pseudomesenteroides_ PD4 was located in the I square of the graph, the beverages obtained with _L. paraplantarum_ PN4, _L. plantarum_ PV2, _C. alimentarius_ PG3 in the II square, the control sample in the III square, and the samples from _L. plantarum_ PT1 and _C. kimchi_ PU2 in the IV square.