## 3 Results and Discussion
### HS-SPME-GC-MS Volatile Fingerprinting
The outer and inner circles on the biplot represent the correlation coefficient of 1.0 and 0.7 respectively, indicating the area where the most important discriminating volatiles are presented. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{2}{c}{**REF Soup**} & \multicolumn{2}{c}{**NG-O Soup**} \\ \hline
**VID** & **Compound** & **RI** & **VID** & **Compound** & **RI** \\ \hline \multicolumn{5}{c}{_Terpenoids_} \\
0.919 & valencene 1 & 1757 & 0.982 & benzothiazole & 1963 \\
0.886 & \(\alpha\)-curcumene & 1775 & 0.896 & diallyl disulphide & 1482 \\
0.867 & \(\beta\)-bisabolene & 1725 & 0.885 & allyl-1-(\(E\))-propenyl-disulphide & 1487 \\
0.851 & \(\alpha\)-farnesene & 1751 & & _Terpenoids_ & \\
0.843 & allaourmadendrene 1 & 1637 & 0.961 & calamenene & 1831 \\
0.842 & (\(E\))-\(\alpha\)-bergamotene 1 & 1582 & \(-\)0.776 & verbenol & 1609 \\
0.790 & \(\gamma\)-muurolene 1 & 1683 & & _Aldehydes_ & \\
0.773 & (\(E\))-calamenene & 1831 & 0.936 & heptanal & 1190 \\
0.763 & carophyllene & 1589 & \(-\)0.712 & 2-methyl-butanol & 939 \\
0.738 & \(\gamma\)-curcumene & 1688 & & _Alcohals_ & \\
0.708 & (\(E\))-\(\beta\)-famescene & 1667 & 0.865 & 2-isopropyl-5-methyl-1-heptanol 1 & 1332 \\  & _Esters_ & & 0.724 & 1-octanol & 1563 \\
0.905 & ethyl-dodecanoate & 1847 & & _Hydrocarbons_ & \\
0.848 & ethyl-decanoate & 1641 & 0.869 & 4,6,8-trimethyl-1-nonene 1 & 1542 \\  & _Alcohals_ & & 0.830 & 3-methyl-undecane & 1170 \\
0.722 & (\(E\))-2-nonenal & 1538 & 0.811 & 4,6-dimethyl-dodecane 1 & 1227 \\
0.708 & (\(E\))-2-butenal & 1048 & 0.750 & 3,3-dimethyl-octane 1 & 998 \\  & _Hydrocarbons_ & & 0.748 & 2,6,6-trimethyl-octane 1 & 1105 \\
0.723 & undecane & 1098 & 0.744 & dodecane & 1203 \\  & _Alcohals_ & & 0.739 & 7-methyl-(\(E\))-4-decene 1 & 1053 \\ \(-\)0.759 & 1-octen-3-ol & 1455 & 0.731 & 4-methyl-decane & 1002 \\  & _Unidentified_ & & _Ketones_ & \\
0.841 & unidentified & - & \(-\)0.712 & 2-methyl-1-penten-3-one & 1071 \\
0.840 & unidentified & - & \(-\)0.734 & 1-octen-3-one & 1303 \\  & & & _Unidentified_ & \\  & & & 0.873 & unidentified & \\  & & & 0.828 & unidentified & \\  & & & 0.790 & unidentified & \\  & & & 0.753 & unidentified & \\  & & & 0.744 & unidentified & \\  & & & 0.738 & unidentified & \\  & & & \(-\)0.728 & unidentified & \\  & & & \(-\)0.905 & unidentified & \\ \hline \multicolumn{5}{c}{**PG-O Soup**} & \multicolumn{2}{c}{**INS Soup**} \\ \hline
**VID** & **Compound** & **RI** & **VID** & **Compound** & **RI** \\ \hline \multicolumn{5}{c}{_Alcohals_} \\
0.869 & 3-methyl-1-butanol & 1216 & 0.976 & (\(E\),\(Z\))-3,5-ocradient-2-one & 1525 \\
0.799 & ethanol & 953 & 0.975 & 3-octen-2-one & 1409 \\ \(-\)0.740 & 1-heptanol & 1460 & 0.930 & 2-heptanone & 1187 \\ \(-\)0.752 & 1-octanol & 1563 & 0.841 & (\(E\),\(E\))-3,5-ocradient-2-one & 1575 \\ \multicolumn{5}{c}{_Aldehydes_} \\
0.803 & 3-methylbutanal & 942 & 0.911 & benzaldehyde & 1529 \\
0.725 & 2-methylbutanal & 939 & & _Esters_ & \\ \(-\)0.795 & (\(E\))-2-butenal & 1048 & 0.834 & \(\gamma\)-nonalactone & 2039 \\  & _Hydrocarbons_ & & \(-\)0.779 & ethyl-octanoate & 1438 \\ \(-\)0.707 & dodecane & 1203 & & _Alcohals_ & \\ \(-\)0.767 & 2,4,6-trimethyladecane 1  & 1084 & 0.813 & 1-hexanol & 1358 \\ \(-\)0.852 & 2,2,4,6,6-pentamethyl-heptane & 970 & \(-\)0.732 & 2-isopropyl-5-methyl-1-heptanol 1 & 1331 \\ \hline \end{tabular}
\end{table} 
Table 3: Overview of volatile headspace components in reference soup (REF) and soups containing non-gelatinised open cell chickpea flour (NG-O), pre-gelatinised open cell chickpea flour (PG-O), and pre-gelatinised commercially available chickpea flour (INS), selected with the VID procedure (\(\mid\) VID \(\mid\)\(\geq\) 0.7). Components with a positive VID coefficient increase during storage; components with a negative VID coefficient decrease during storage. Volatiles are ranked based on chemical class and VID coefficients. Retention index (RI) on TR-FFAP column. All terpenoids and esters as well as the (_F_)-but-2-enal originated from the other soup ingredients.