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In line with these objectives, solid phase micro extraction\u2013gas chromatography\u2013mass spectrometry (SPME\u2013GC\u2013MS), gas chromatography-olfactometry (GCO), and descriptive sensory evaluation were conducted, coupled with principal component analysis. Hexanal, 2-pentylfuran, 1-hexanol, and 2-heptanone were the most abundant volatiles in pulse-based milk analogues regardless of the pulse type. Among them, hexanal was found in the highest amount in all types of milk analogues. Most of the pre-treatments, including blanching, which was applied to inactivate the lipoxygenase enzymes, resulted in a significant increase in hexanal content (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). However, blanching-alkaline soaking-dehulling was the most effective treatment in reducing the off-notes. Germination of 48\u00a0h or longer contributed to the development of formation of undesirable flavours.\n                  <\/jats:p>","DOI":"10.1007\/s13197-025-06303-1","type":"journal-article","created":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T11:45:20Z","timestamp":1745322320000},"page":"1927-1939","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The effect of different pre-treatments on sensory characteristics of unformulated pulse-based beverages"],"prefix":"10.1007","volume":"63","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2700-5840","authenticated-orcid":false,"given":"Ne\u015fe","family":"Y\u0131lmaz Tuncel","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7872-3810","authenticated-orcid":false,"given":"Havva","family":"Polat Kaya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0898-066X","authenticated-orcid":false,"given":"Ali Emre","family":"Anda\u00e7","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9028-2923","authenticated-orcid":false,"given":"Yonca","family":"Karag\u00fcl Y\u00fcceer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9885-5063","authenticated-orcid":false,"given":"Necati Bar\u0131\u015f","family":"Tuncel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,4,22]]},"reference":[{"key":"6303_CR1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130355","volume":"364","author":"R Akkad","year":"2021","unstructured":"Akkad R, Buchko A, Johnston SP, Han J, House JD, Curtis JM (2021) Sprouting improves the flavour quality of faba bean flours. 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