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. 2019 Jul 4;9:9697. doi: 10.1038/s41598-019-46113-y

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© The Author(s) 2019

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Characterization of chia seed identity markers in experimental bakery products. Non-targeted metabolite profiling analyses of polar extracts were generated from experimental cookies that were prepared, left to right, with 5, 10, 15, or 20% (w/w) defatted seed flour of single seed types, 15 ± 5% (w/w) whole seeds of single seed types, or an equal (w/w/w) mixture of whole seeds. Inserts show the Pearson’s correlation coefficients of weight percentage of the seed types and normalized abundance of marker compounds. Normalized abundances are means ± standard error (n = 4–5), bars without whiskers are single observations. (A) Compound C04: 4-hydroxybenzaldehyde. (B) Compound C09: a tri-saccharide with best match to melezitose. (C) Compound C12: a monomethylinositol with best mass spectral match to pinitol. Tukey’s test (lowercase letters) was performed, if applicable. If the compound was not detectable in control samples, exemplary t-tests are included (P).

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