Figure 5.

Volatile compounds in fruit milk beverages with different enzyme treatments (n = 4). The aroma of milk beverages treated with the Brettanomyces anomalus β‐glucosidase differed significantly from fruit milk beverage without enzyme (a), with Almond β‐glucosidase (b) or AR2000 (c). Colour codes indicate relative concentrations, which were calculated as described in Fig. 4.