ADY	Active dry yeast
ANOVA	Analysis of Variance
BC	Biocapsules of Lachancea thermotolerans
CV	Cross-validation
E-nose	Electronic nose
EI	Electron impact
f	Frequency
FID	Flame ionization detector
GC	Gas chromatography
GSH	Glutathione
HG	Homogeneous groups
LSD	Least significant difference
LT	Lachancea thermotolerans
LV	Latent variable
m	Mass
MP	Metschnikowia pulcherrima
MPS	Multi-Purpose Sampler
MS	Mass spectrometry
OAV	Odor Activity Value
OPT	Odor perception threshold
OS	Odorant series
PCA	Principal Component Analysis
PCR	Principal component regression
PDMS	Polydimethylsiloxane
PLS-DA	Partial least squares discriminant analysis
QMB	Quartz crystal microbalances
RMSEC	Root mean square error in calibration
RMSECV	Root mean square error in cross-validation
RPD	Residual prediction deviation
SBSE	Stir Bar Sorptive Extraction
SC	Saccharomyces cerevisiae
TD	Thermal Desorption
TDU	Thermal Desorption Unit
TPC	Triphenylcorrole
VIP	Variables of importance in projection
WY	Wild yeast (spontaneous fermentation procedure)