Scientific Reports

Table 3 Compounds significantly correlated to first and second dimensions of the principal component analysis (PCA) for kernel and wholemeal flour data.

From: Aromatic and proteomic analyses corroborate the distinction between Mediterranean landraces and modern varieties of durum wheat

Kernel				Wholemeal flour
First dimension (PC1)		Second dimension (PC2)		First dimension (PC1)		Second dimension (PC2)
Code^a	r ^b	Code^a	r ^b	Code^a	r ^b	Code^a	r ^b
C2	0,893	C7	0,728	C7	0,811	C18	0,846
C32	0,746	C30	0,694	C32	0,775	C23	0,824
C31	0,746	C22	0,685	C1	0,760	C13	0,813
C30	0,650	C31	0,628	C8	0,726	C21	0,797
C17	0,640	C32	0,627	C3	0,663	C5	0,694
C8	0,619	C1	0,573	C6	0,644	C24	0,692
C12	0,613	C5	0,563	C4	0,638	C27	0,640
C4	0,601	C23	0,442	C17	0,636	C16	0,492
C3	0,544	C21	0,368	C31	0,634	C30	0,434
C9	0,328	C15	0,365	C15	0,618	C10	−0,328
C11	0,302	C13	0,308	C30	0,575	C2	−0,375
C24	−0,288	C16	−0,380	C5	0,430	C3	−0,387
C29	−0,313	C14	−0,386	C22	0,378	C17	−0,476
C5	−0,336	C10	−0,386	C16	0,350	C12	−0,557
C13	−0,376	C4	−0,515	C2	0,333	C4	−0,667
C25	−0,439	C11	−0,529	C14	−0,324	C11	−0,765
C23	−0,442	C6	−0,549	C25	−0,900
C19	−0,479			C19	−0,923
C26	−0,487			C28	−0,966
C28	−0,590			C29	−0,966
C27	−0,594			C20	−0,967
C21	−0,657
C20	−0,715

The selection of significant compounds was done based on their correlation coefficients. (α = 0.05) and sorted by Pearson correlation coefficient. ^aUnique code assigned to each compound. ^bPearson’s correlation coefficient.

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