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)
Codea r b Codea r b Codea r b Codea 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       
  1. 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.