Table 2.

Correlation between sensory properties and compounds by PLSR.

Compounds	Fresh peanuts	Roasted nut	Burnt	Over-burnt	Puffed food	Exotic flavor
2-Methylpropanal		0.058	0.057
3-Methylbutanal		0.071	0.073	0.107
Hexanal	0.148	−0.181	−0.154
(E)-2-Heptenal	0.109
Benzeneacetaldehyde		0.084
2-Pyrrolaldehyde					0.208	0.22
1-Pentanol	0.108
Acetol					−0.006	−0.207
Hexanol	0.137	−0.142	−0.128
2-Furanmethanol					0.055
Guaiacol					−0.016
2-Phenylethanol	0.128	−0.158	−0.137
2-Furanmethanol, 5-methyl-	−0.072		0.055	0.209	0.029
2(5H)-Furanone					−0.07	−0.202
2-Methylfuran	−0.074
Furfural					−0.088
2-Acetylfuran					−0.094
5-Methylfurfural					0.208	0.309
Pyrazine					0.211	0.175
Methylpyrazine					0.06
2,5-Dimethylpyrazine				−0.037
2,6-Dimethylpyrazine					0.038
2-Acetylpyrazine	−0.095	0.094	0.091	0.374
2-Acetyl-6-methylpyrazine					−0.04
Propanoic acid					0.011	−0.132
Methyl acetate					−0.023
Ethylbenzene					0.381	0.308
Pyrrole					0.154	0.379
Acetamide					−0.031

The bold indicate that OAV > 1 in at least one sample.