. 2019 Oct 9;8(10):460. doi: 10.3390/foods8100460

Table 1.

Correlation coefficients R between peak areas of selected compounds determined by HS-SPME-GC-MS and peak areas of peaks 1 to 7 from IM fingerprint spectra of bulk cocoa samples (n = 5).

Compound	R_{peak 1}	R_{peak 2}	R_{peak 3}	R_{peak 4}	R_{peak 5}	R_{peak 6}	R_{peak 7}
2,3-Butanediol	−0.725	−0.556	0.080	0.904 *	−0.094	−0.232	0.911 *
1-Butanol-3-methyl-acetate	−0.006	−0.152	−0.983 *	0.292	0.540	0.776	0.000
Benzaldehyde	−0.323	0.266	−0.146	−0.338	0.665	−0.244	−0.034
Trimethylpyrazine	−0.702	−0.090	0.331	0.654	0.057	−0.479	0.871
Acetophenone	0.166	−0.513	−0.944 *	0.310	0.154	0.875	−0.152
Tetramethypyrazine	−0.619	0.363	0.543	0.250	0.237	−0.713	0.681
Linalool	−0.156	0.677	0.041	−0.610	0.718	−0.355	−0.190
Nonanal	0.960 *	0.065	−0.018	−0.665	−0.522	0.438	−0.965 *
Phenethyl alcohol	−0.483	0.227	−0.004	0.502	0.354	−0.153	0.658
Phenethyl acetate	−0.338	0.858	0.349	−0.280	0.621	−0.577	0.234

* Marked correlation coefficients are significant (p < 0.05).