Table 4 SIMPER results of pair-wise comparisons on selected samples.

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

A
Pair-wise Comparisons: Kernel vs Wholemeal Flour
HIS5 vs HIS5 NDS1 vs NDS1 POP2 vs POP2
Codea ∑δi%b Codea ∑δi%b Codea ∑δi%b
C12 0,120 C25 0,121 C1 0,087
C25 0,240 C20 0,232 C3 0,162
C20 0,336 C12 0,324 C4 0,230
C3 0,431 C29 0,409 C6 0,298
C29 0,521 C2 0,486 C25 0,364
C28 0,584 C3 0,558 C7 0,431
C8 0,639 C8 0,623 C2 0,492
C4 0,692 C17 0,682 C13 0,543
C6 0,736 C28 0,722 C10 0,585
     C8 0,628
     C27 0,666
     C21 0,704
B
Pair-wise Comparisons: Kernel vs Kernel
HIS5 vs NDS1 HIS5 vs POP2 NDS1 vs POP2
Codea ∑δi%b Codea ∑δi%b Codea ∑δi%b
C14 0,155 C2 0,086 C12 0,103
C3 0,247 C6 0,165 C2 0,195
C6 0,331 C14 0,239 C1 0,273
C12 0,403 C7 0,308 C7 0,350
C4 0,469 C12 0,372 C3 0,409
C17 0,534 C1 0,434 C4 0,462
C1 0,590 C8 0,491 C6 0,514
C8 0,645 C4 0,545 C25 0,564
C7 0,694 C25 0,599 C21 0,608
C2 0,726 C21 0,647 C8 0,650
   C23 0,686 C17 0,691
   C5 0,724 C5 0,731
C
Pair-wise Comparisons: Wholemeal Flour vs Wholemeal Flour
HIS5 vs NDS1 HIS5 vs POP2 NDS1 vs POP2
Codea ∑δi%b Codea ∑δi%b Codea ∑δi%b
C12 0,142 C29 0,069 C1 0,093
C3 0,280 C25 0,137 C13 0,186
C14 0,378 C20 0,205 C3 0,266
C1 0,456 C12 0,273 C4 0,342
C4 0,509 C21 0,337 C21 0,414
C25 0,561 C1 0,396 C7 0,471
C29 0,606 C14 0,454 C20 0,518
C28 0,648 C13 0,508 C2 0,562
C13 0,690 C28 0,56 C29 0,605
C20 0,728 C27 0,606 C6 0,648
   C2 0,652 C25 0,684
   C4 0,690 C12 0,717
   C23 0,722   
  1. (A) Representation of the pair-wise comparison wholemeal flour vs kernel (B) Representation of the pair-wise comparison kernel vs kernel (C) Representation of the pair-wise comparison wholemeal flour vs wholemeal flour. HIS5 = Bidì, NDS1 = Khorasan, POP2 = Claudio. aCompound code as reported in Table 2. bCumulative contribution percentage.