Table 6.

Significance of the analysed factors and their interactions for volatile compound formation in bread.

Volatile Compounds	Significance of the Analysed Factors and Their Interactions on Volatile Compounds Formation in Bread
	Type of Chia Seed Treatment (Non-Fermented, SMF, SSF)	Quantity of the Chia Seeds	Type of Chia Seeds Treatment and Quantity Interaction
Ethanol	0.409	0.108	0.197
3-Methyl-1-butanol	0.250	0.748	0.306
2-Methylpyrazine	0.067	0.012	<0.001
2-Ethylpyrazine	0.102	<0.001	<0.001
1-Hexanol	0.077	0.007	0.007
Tetradecane	0.613	0.002	0.431
2-ethyl-3,5-dimethylpyrazine	<0.001	<0.001	<0.001
Acetic acid	<0.001	<0.001	0.050
3-Furaldehyde	<0.001	<0.001	<0.001
2-Propyl-1-pentanol	0.529	0.387	0.429
1-(2-furanyl)-ethanone	0.325	0.004	<0.001
Benzaldehyde	0.010	0.001	0.106
2-methylpropanoic acid	0.016	<0.001	0.123
5-methyl-2-furancarboxaldehyde	0.003	0.072	<0.001
Caryophyllene	<0.001	<0.001	<0.001
Benzeneacetaldehyde	0.780	0.018	0.018
3-Furanmethanol	0.169	0.039	0.006
2-Methyl-butanoic acid	0.051	<0.001	0.065
Hexanoic acid	0.810	0.855	0.239
Phenylethyl alcohol	0.263	0.488	0.185
Heptanoic acid	0.657	0.005	<0.001
Maltol	0.005	0.044	0.007
Octanoic acid	0.977	0.017	0.770
4-Vinyl-guaiacol	0.279	<0.001	<0.001

Influence of the analysed factors and their interaction is significant when p ≤ 0.05. Significant values are marked in bold.