Figure 5.

Changes in the concentration of key volatile organic compounds during manufacture of the model faba protein-based beverage and subsequent storage. Three distinct steps were as follows: (1) preparation of coarse emulsion (c-5 to c-8), (2) homogenization of coarse emulsion (h-5 to h-8), and (3) thermal stabilization of the model beverage by UHT treatment (uht-5 to uht-8). Thermally stabilized beverages were stored at 4 °C for 4 weeks.