Integration of GC-MS volatiles, texturometric-colorimetric profiles with sensory perception in plant-forward probiotic dairy systems

Abstract This study investigated the integration of GC-MS-derived volatile profiles with texturometric–colorimetric measurements and sensory perception in plant-forward probiotic dairy systems formulated by partial substitution of reconstituted cow milk with a chestnut-based beverage (0–100 %). Changes in instrumental color ( L*, a*, b *, ΔE, hue angle, chroma, and whiteness index), whey separation, and texture (firmness, consistency, cohesiveness, and viscosity index) were monitored over 21 days of refrigerated storage. Aroma compounds, including acetaldehyde, diacetyl, ethanol, and acetic acid, were quantified by GC–MS and correlated with sensory attributes determined by quantitative descriptive analysis. Formulation significantly influenced color and physical stability ( P < 0.05), with increasing chestnut content resulting in a darker appearance, reduced whiteness, and lower whey separation. Milk-based samples exhibited higher initial firmness, whereas chestnut-rich systems developed firmer, starch-driven gel structures during storage. Multivariate correlation analysis revealed strong associations between instrumental and sensory data, notably between acetaldehyde and fermented flavor ( r ≈ 0.88), ethanol and yeast notes ( r ≈ 0.83), and acetic acid and acidic–bitter perception ( r ≈ 0.93). Principal component analysis explained 79.96 % of total variance, identifying acidity- and texture-related parameters as primary discriminators among formulations. Intermediate chestnut-based beverage levels (10–30 %) achieved the most balanced sensory profile, integrating desirable fermented aroma with acceptable texture and appearance.