## 2 Materials and Methods
### Methods
#### 2.3.5 Optimum Cooking Time (OCT)  
According to the method of [PERSON] et al. [21], the optimum cooking time can be determined by observing the point at which the inner core of the pasta vanishes after using a razor blade to make a crosscut or by compressing the pasta between two glass slides for 30-s intervals.  
2.3.6. Analysis of Volatile Compounds Using an Electronic Nose  
Analysis of volatile compounds in the pasta samples was carried out using the HERACLES II electronic nose (Alpha MOS, Toulouse, France) according to the procedure described by [PERSON] et al. [22].  
2.3.7. Taste Analysis Using an Electronic Tongue  
Instrumental taste analysis of the pasta samples was performed using an Alpha MOS ASTREE II electronic tongue (Alpha MOS., Toulouse, France) with seven liquid sensors according to [PERSON] et al. [22].  
2.3.8. Color Analysis  
Past color was evaluated using the CM-3500d spectrophotometer (Konica Minolta Inc., Tokyo, Japan) with reference to illuminant D\({}_{65}\) and a visual angle of 10\({}^{\circ}\). The results collected in five replicates for each sample were expressed using the CIE (\(L^{*}a^{*}b^{*}\)) system [23], with the coordinates \(L^{*}\) (lightness, 0--black and 100--white), \(a^{*}\) redness (+) and greenness (\(-\)) and \(b^{*}\) yellowness (+) and blueness (\(-\)). Color differences (\(\Delta E^{*}\)) between samples, according to the CIE formula, were calculated as follows:  
\[\Delta E^{*}=[(\Delta L^{*})^{2}+(\Delta a^{*})^{2}+(\Delta b^{*})^{2}]^{\alpha}\]  
as the distance between two points in a three-dimensional color space.  
It is assumed that a standard observer notices the color difference as follows:  
\(0<\Delta E<1\)--no difference,  
\(1<\Delta E<2\)--the difference could be noticed only by an experienced observer,  
\(2<\Delta E<3.5\)--the difference could be noticed by inexperienced observer,  
\(3.5<\Delta E<5\)--clear color difference,  
\(5<\Delta E\)--two different colors.  
2.3.9. Determination of Tocopherols by Gas Chromatography [24]  
Preparation of Samples for Analysis  
A sample of 1 g was weighed to the nearest 0.0001 g into a 100 mL Erlenmeyer flask; then, 20 mL of freshly prepared saponification reagent consisting of 18 mL of 2 M KOH solution in methanol and 2 mL of 10% ascorbic acid was added. The flask was tightly closed and incubated for 40 min at 85 \({}^{\circ}\)C, then cooled to room temperature. After cooling, the contents of the flask were shaken and mixed with 10 mL of hexane, followed by 10 mL of saturated NaCl solution. The upper hexane top layer was placed in 20 mL vials and evaporated in a stream of nitrogen, and 2 mL of hexane was added to the dried samples and mixed in an ultrasonic bath for 10 s. If necessary, the samples were filtered through a syringe nylon filter with a pore size of 0.2-0.45 \(\upmu\)m. The samples were analyzed by GC-FID.  
GC-FID chromatographic analysis conditions:  
* Column: SH-5 MS Shimadzu capillary column (30 m \(\times\) 0.25 mm \(\times\) 0.25 \(\upmu\)m).
* Temperature program: column operating temperature: initial 285 \({}^{\circ}\)C for 5 min, then an increase in temperature at a rate of 5 \({}^{\circ}\)C/min to 290 \({}^{\circ}\)C and holding at this temperature for 19 min. Time of the whole analysis is 25 min.
* Disperser temperature: 280 \({}^{\circ}\)C
* Carrier gas: helium, flow rate 0.92 mL/min
* Split: 1:10  
FID detector parameters:
* detector temperature: 310 \({}^{\circ}\)C
* hydrogen: 40 mL/min
* air: 400 mL/min
* make-up: 30 mL/min Injection volume: 1 \(\upmu\)L.