## 2 Results
### Chemical Composition of Volatile Fractions
), two aromatic hydrocarbons, three aliphatic aldehydes, four branched/linear hydrocarbons, and three monoterenes (camphene, fenchene, and \(\alpha\)-pinene), along with C\({}_{16:1}\) fatty acid, \(m\)-tolualdehyde, and octadecanol; therefore, the total constituents identified in the SC samples by SDE were 53-75 compounds. Nonetheless, if the compositions (by SDE) of SC samples are contrasted with those of the RM, and the common components are subtracted (so that those molecules that appeared after the fermentation process stand out, some of which are necessarily the result of the fermentation biochemistry (by LAB) but others arenot), the new contributing composition related to the aroma profile could involve between 17-30 components, without disregarding the contribution of the inherent components of the RM. Non-parametric ANOVA of SDE data from SC samples revealed significant differences (\(p\): \(<\) 0.05, Friedman test--Table S18) for the compositions of samples L3 vs. L6 (related to ester content) and some differences between L2 vs. L4 (related to ester and fatty acid contents); and, based on the results of the K-W test, there were no differences within each group [type of compounds (\(p\): 0.4557--Table S19)] for all samples. On the other hand, the volatile fractions isolated by HS-SPME (Figure S4B) from the SC samples were mostly represented by 11 fatty acids (including short-chain; C\({}_{2:0}\), C\({}_{4:0}\), C\({}_{6:0}\)-C\({}_{16:0}\), C\({}_{10:1}\), and C\({}_{14:1}\)), seven ethyl esters (e.g., ethyl caprate, ethyl caprylate, ethyl acetate, ethyl laurate, ethyl caproate, etc. ), one aromatic acid, five sesquiterpenes, four methyl alkyl ketones, one aromatic alcohol, one monoterpene (limonene), one methyl alkoxyl ketone (acetoin), four aliphatic alcohols (e.g., ethanol, isoamyl alcohol, (\(2E\))-tridecen-1-ol, etc. ), seven linear/branched hydrocarbons, three lactones, and two aliphatic aldehydes (myristylaldehyde and palmitaldehyde). Lastly, a sesquiterpene [unidentified (C\({}_{15}\)H\({}_{16}\)--M\({}^{\star\star}\) 206, base peak 191), retention index: 1470, and non-negligible amount relative (0.6-12% by SPME; 0.4-5% by SDE)] was present in all SC sample. The other volatile molecules identified and related to 50-75% of SC samples were 10 esters (e.g., ethyl 9-decenoate, ethyl butyrate, ethyl pelargonate, ethyl tridecanoate, ethyl (9Z)-hexadecenoate, isopropyl palmitate, etc. ), four aliphatic alcohols (e.g., (\(2E\))-undecen-1-ol, pentanol, etc. ), two methyl alkyl ketones, four monoterpenes (\(\alpha\)-pinene, \(p\)-cymene, tricyclene, and campene), four aliphatic aldehydes, five linear/branched hydrocarbons (e.g., (\(7Z\))-tetradecene, neophytadiene, etc. ), three fatty acids (e.g., (\(5Z\))-C\({}_{12:1}\), C\({}_{11:0}\), etc. ), two sesquiterpenes (cyperene and _trans_-calamenene), and one lactone (\(\delta\)-tetradecalactone), along with \(m\)-tolualdehyde and styrene. Consequently, the most frequent constituents of SC samples by HS-SPME were 48-79 compounds, but the subtraction of the common components between RM and SC would indicate that 15-42 constituents would contribute to the flavor-related composition of the SC samples, together with those corresponding to the RM. The results of non-parametric ANOVA on the composition data of SC samples showed that there were no significant differences within each group [type of compounds (\(p\): 0.4579--Table S19)] for all samples based on the K-W test, while according to the Friedman test (Table S18), significant differences (\(p\): 0.0075) were observed between samples L3 and L6, L1 and L6, and L8 and L3, as well as some differences between the remaining samples.