Table 5.

Pearson correlations between pH and lactic acid bacteria (LAB) viable counts with volatile compound (VC) content in lentil samples.

Volatile compounds	pH 24		LAB viable counts
	r	p	r	p
Acetic acid	−0.446*	0.013	0.359	0.051
Hexanal	−0.322	0.083	0.352	0.057
1-Hexanol	−0.368*	0.045	0.416*	0.022
α-Pinene	0.719**	0.0001	−0.655**	0.000
Hexanoic acid	−0.499**	0.005	0.404*	0.027
2-pentylfuran	−0.190	0.315	0.169	0.372
3- Carene	0.712**	0.0001	−0.647**	0.0001
D-Limonene	0.841**	0.0001	−0.782**	0.0001
Oct-(2E)-enal	0.489**	0.006	−0.503**	0.005
1-Nonene	0.331	0.074	−0.409*	0.025
Pantolactone	−0.227	0.227	0.179	0.344
Nonanal	0.400*	0.029	−0.395*	0.031
(E)-non-2-enal	−0.788**	0.0001	0.837**	0.0001
(E)-2-Nonen-1-ol	−0.170	0.368	0.108	0.569
Dodecane	0.676**	0.0001	−0.661**	0.0001
Decanal	0.841**	0.0001	−0.839**	0.0001
(2E,4E)-nona-2,4-dienal	−0.590**	0.001	0.585**	0.001
Dec-(2E)-enal	−0.054	0.779	0.018	0.923
4,6-Dimethyldodecane	0.205	0.276	−0.152	0.424
2-Undecenal	−0.403*	0.027	0.325	0.080
(E)-β-Damascone	−0.088	0.643	0.175	0.356

LAB, lactic acid bacteria; r, Pearson correlation; p, significance, correlation is significant, when p ≤ 0.05. ** Correlation is significant at the 0.01 level (2-tailed). * Correlation is significant at the 0.05 level (2-tailed).