## 4 Discussion
It was shown that the intensity of the vegetable odour and flavour increased, and the intensity of the soybean flavour and odour decreased. In some cases, the addition of spices (especially both) affected the sensory dissonance (e.g., caused the lower intensity of vegetable attributes) in soybean spreads, such as those with broccoli puree and carrot puree. It was observed that changes in the density and moisture of soybean pastes with vegetable puree resulted in a decrease (suppression) in the intensity of key features. For example, the soybean carrot spreads were more dense and less moist, which resulted in a lower intensity of the vegetable odour and flavour compared to the soybean beteroot spreads. The sensory quality of the soybean spreads could also depend on the interactions between the puree ingredients and spices and affected the perception. Numerous scientists have conducted research on identifying volatile compounds in spices, as well as in both raw and cooked vegetables. According to [PERSON] [34], cumin is classified as a strong aromatic spice with a sweet aroma, a slightly bitter taste, and a pungent sensation. The characteristic odour of cumin is primarily due to the presence of aldehydes in the seeds, specifically cuminaldehyde, p-menth-3-en-7-al, and p-menth-1,3-dien-7-al [35]. [PERSON] et al. [36] determined a total of 32 volatile compounds consisting of different chemical classes in the seed extract of black cumin. Oflactometric analysis data revealed that the characteristic odour of black cumin seed extracts is predominantly buttery, cheesly, balsamic, citrusy, fatty, and spicy. These findings align with the sensory analysis descriptions of the seed (sample) and its aromatic extract [36]. [PERSON], [PERSON], [PERSON], and [PERSON] [37] investigated the impact of different drying methods on the flavour quality of majoram. The main components contributing to the herb's typical flavour were identified as cis-sabinene hydrate, trans-sabinene hydrate, and terpinen-4-ol. More specifically, cis-sabinene hydrate is noted for its tropical-fruity flavour, characteristic majoram flavour, and sweet taste, while terpinen-4-ol is characterised by a potato-like and herbaceous flavour. This could partially explain the variations in the intensity of certain attributes in the evaluated samples (e.g., the odour and flavour intensity of cumin and marjoram, and the bitter and sweet tastes). Differences in sensory characteristics might also be attributed to the presence and concentration of various odour-active volatile and taste-active non-volatile compounds (e.g., those responsible for sweet and bitter tastes) in various soybean spreads. For instance, [PERSON], [PERSON], and [PERSON] [38] identified 14 major volatiles in the headspace of cooked broccoli, including glucosinolate degradation products containing sulfur or nitrogen heteroatoms. In the research of [PERSON] et al. [39], 19 volatile compounds were identified that stand as differential volatile metabolites in traditional fermented soybean pastes from Northeast China and Korea. These substances appear to have a crucial role in creating the unique flavours that distinguish these two varieties of soybean paste. In another study, it was reported that the degradation of carotenoids is the most probable origin of the terpen isolated in pumpkin puree, which are significant for aroma formation [40]. Understanding the role of sensory active compounds is a very important issue to consider to improve the appreciation of the existing complexities of the chemicals involved in flavour perception. In products like soybean spreads and soybean spreads with vegetable purees, it is important to consider the mutual proportions of ingredients, the level of spices, and the use of other spices in future studies. Additionally, conducting consumer tests could provide significant insights into product expectations and acceptance.