Rapid expansion of the plant-based milk market has increased the need to understand how the aroma profiles of these alternatives differ from that of dairy milk and how raw material selection and processing influence volatile formation. This study compared the volatile profiles of dairy milk, commercial plant-based milks, and laboratory-prepared cereal and pseudocereal milk prototypes to identify promising materials for plant-based milk development. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) combined with chemometric analysis was used to characterize volatile compounds in bovine milk, four commercial plant milks, and five laboratory-prepared plant milks. Dairy milk was characterized by fatty acids, esters, and other lipid-derived volatiles, whereas plant-based samples were associated with hydrocarbons, pyrazines, ketones, and phenols. Within the plant-based group, volatile differences were influenced by raw material type and processing history. Commercial products showed more evident processing-related features, whereas laboratory-prepared cereal samples exhibited a simpler volatile background. Among them, barley milk displayed a distinctive toasted and cereal-like signature. Overall, the selected cereal and pseudocereal matrices showed distinct volatile characteristics, as well as relatively uniform raw material backgrounds, implying greater flexibility in aroma expression. These features make them promising candidates for dairy alternatives and may help guide future plant-based milk formulation.
Zhang et al. (Fri,) studied this question.