## 4 Conclusions  
To the authors' knowledge, this work is the first attempt to link the volatiles profile of a prime material, in this case wheat, to that of a processed food produced with the same prime material by using a multivariate approach aimed to match their overall profile (shape analysis).  
Despite the beer processing deeply affecting the flavor profile, it was, however, possible to find consensus among the VOCs profile of five different samples (SF1, SF2, SF3, VF2, and VF3) out of six total samples. Moreover, by plotting the scores of the first factor of consensus along altitude of cultivation, it was possible to highlight the effect of origin (variety and cultivation site) on the wheat and beers' VOCs profiles, thus contributing to the definition of the \"terroir\" of both the prime material and the processed food. In particular, four VOCs were important for Solina wheat discrimination: Phenol and Linalool oxide considering the kernels, whereas \(\beta\)-Linalool and 2-Phenethylacetate (with floral notes)  
Figure 5: Non-linear regression (second order polynomial equation) of centroid coordinates computed by GPA along altitude. CI: Confidence intervals.  
considering the wheat beers. On the contrary, Vittorio wheat was discriminated by several VOCs identified in wheat kernels, while, in wheat beer, only Ethyl-9-decenoate (with fruity note) contributed to its separation.  
The data-driven approach proposed in this work could be applied in both quality traits tracking and the identification of products \"terroir\" along the food supply chain.  
The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app12157854/s1](https://www.mdpi.com/article/10.3390/app12157854/s1)]([https://www.mdpi.com/article/10.3390/app12157854/s1](https://www.mdpi.com/article/10.3390/app12157854/s1)), Table S1: VOCs identified in wheat kernels and wheat beers obtained by them. Compounds are ordered by chemical group and subsequently retention time.  
Conceptualization, G.S.; methodology, R.D.F. and V.S.; formal analysis, R.D.F., V.S. and G.S.; investigation, R.D.F. and V.S.; writing--original draft preparation, R.D.F., V.S. and G.S.; writing--review and editing, G.S.; visualization, R.D.F., V.S. and G.S.; supervision, G.S.; project administration, G.S.; funding acquisition, G.S. All authors have read and agreed to the published version of the manuscript.  
This research was part of the Project DM 61316 \"Miglioramento della produzione e della trasformazione dei frumenti tipici autoctoni\" (Improvement of production and processing of autoctonous and typical wheats) coordinated by Consorzio di Ricerca per l'Innovazione Tecnologica, la Qualita e la Sicurezza degli Alimenti (Research Consortium for Technological Innovation, Quality and Safety of Foods) of the Abruzzo region and funded by MIUR (Ministry of Instruction, University and Research, Italy).  
Not applicable.  
The data presented in this study are available on request from the corresponding author.  
The authors are also grateful to [PERSON] and [PERSON] for valuable suggestions, technical support, and for their professionalism.  
The authors declare no conflict of interest.