## 4 Discussion
Specifically, the RAS extract was found to lack the presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-2-furanmethanol, and 2-acetylpyrole. The lack of pyranone in the RAS extract is probably due to its high boiling point, which might impact the volatilization of the substance during extraction compared to pyrazines (281 vs. 135-155 \({}^{\circ}\)C, respectively). RAS also has limitations in isolating minor components such as 5-methyl-2-furanmethanol and 2-acetylpyrole, indicating its limited capability to extract large volatiles. Nevertheless, the RAS system can effectively display changes in the key volatiles of the evaluated materials [16; 17; 18]. The results indicate that as the evaporation temperature increases, the following odors in NCS may potentially intensify due to the presence of MRPs: sweet-caramel and maple (2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one); roasted-nutty and fruity (2-furanmethanol); sweet and minty (5-methyl-2-furanmethanol); sweet and grassy (2-methylpyrazine); roasted-nutty and earthy (2,5-dimethylpyrazine); and sweet and nutty (2,6-dimethylpyrazine) [1; 10]. This variation offers a wide range of NCS products with different potent flavor properties for table snack consumption or as raw materials for food and beverage production. The statistical correlations depicted in Figure 4 measured the degree of linear association between moisture content, water activity, L*a*b*c color spaces, ICUMAs values, and MRPs in the NCS. The high correlations between these variables showed that NCS from higher evaporation temperatures tended to have a darker appearance, were more preservable, and contained more volatile MRPs. These MRPs were responsible for emitting potent aromas such as sweet caramel and roasted peanuts [10]. Through the analysis of the correlation between physicochemical traits and volatile MRP levels, NCS manufacturers can enhance their understanding of the chemical reactions that take place during processing. This knowledge enables them to identify potential strategies for controlling and optimizing the production of desirable aroma compounds, such as volatile MRPs, through thermal process adjustment [8; 19]. Strong statistical correlations also have important implications for quality control and energy use for evaporation during production. As a result, they can be used to improve both the quality of the NCS and the energy efficiency of the process [1; 28; 30]. The outcomes of this study have broader applications beyond characterizing the physical traits, color indicators, and composition of volatile compounds in freshly produced NCS. They can also be used to predict the consistency and quality of NCS products during storage and estimate their potent flavor quality when they are applied to foods and beverages [8; 21]. Taken together, the thermal evaporation process in NCS production affected its physicochemical characteristics and volatile MRPs, and thus, its quality. This information is valuable for understanding and modifying key parameters in NCS production, particularly when optimizing energy costs in large-scale manufacturing. It also helps in achieving optimal manufacturing parameters to produce NCS with the desired storage stability and flavor quality required for various food and beverage applications.