## 3 Results and Discussion
### Headspace Volatile Analysis Using SPME-GC-MS of Mallab Samples (Roasted/Unroasted)  
Some mahlab seeds (roasted and unroasted), \"WG\", \"WE\", \"RE\" and \"RRE\", were selected for volatile analysis based on their lower sugar content, as they are considered healthier foods, in addition to their higher ester levels, indicating a rich aroma. Headspace-solid-phase microextraction (HS-SPME) led to the identification of 135 volatiles belonging to several phytochemical classes, viz., organic acids, alcohols, aldehydes, esters, furans, ketones, lactones, aliphatic hydrocarbons, aromatics and sesqui- and monoterpenes (Table 3, Supplementary Figure S1). Figure 3: GC–MS-based OPLS-DA score plot (**a**) derived from modeling silylated primary metabolites of unroasted white _versus_ red mahlab (\(n=3\)). The respective loading S-plots (**b**) showing the covariance p [1] against the correlation p(cor) [1] of the variables of the discriminating component of the OPLS-DA model. Cut-off values of \(p<0.005\) were used. Designated variables are highlighted and identifications are discussed in the text. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**No. ** & **Volatiles** & **KI** & **Rt (min)** & **WG** & **WE** & **RE** & **RRE** \\ \hline \multicolumn{6}{c}{**Organic and Fatty Acids**} \\  
ic acid & 1949.3 & 16.481 & 0.11 \(\pm\) 0.03 & 0.54 \(\pm\) 0.37 & 0.96 \(\pm\) 0.65 & 0.24 \(\pm\) 0.10 \\ \hline \multicolumn{6}{c}{Total acids} & \multicolumn{6}{c}{22.47} & 19.12} & 17.43} & 13.37 \\ \hline \multicolumn{6}{c}{**Alcohols**} \\
21 & 1-Butanol & 584.9 & 2.71 & 0.99 \(\pm\) 0.57 & 0.04 \(\pm\) 0.02 & 0.10 \(\pm\) 0.03 & 0.02 \(\pm\) 0.01 \\
22 & 1-Pentanol (amyl alcohol) & 704.8 & 4.021 & 1.91 \(\pm\) 0.74 & 0.15 \(\pm\) 0.07 & 0.52 \(\pm\) 0.26 & 0.16 \(\pm\) 0.07 \\
23 & 23-Butanedid & 721.2 & 4.167 & 0.12 \(\pm\) 0.02 & 0.25 \(\pm\) 0.19 & 0.98 \(\pm\) 0.65 & 0.11 \(\pm\) 0.08 \\
24 & 2,3-Butanedid isomer & 734.3 & 4.241 & 0.12 \(\pm\) 0.02 & 0.25 \(\pm\) 0.19 & 0.96 \(\pm\) 0.66 & 0.18 \(\pm\) 0.08 \\
25 & 1-Hexanol* & 837.7 & 5.401 & 0.47 \(\pm\) 0.11 & 0.15 \(\pm\) 0.11 & 1.45 \(\pm\) 0.55 & 0.07 \(\pm\) 0.02 \\
26 & 1-Heptanol & 960.7 & 6.725 & 0.36 \(\pm\) 0.06 & 0.22 \(\pm\) 0.11 & 0.50 \(\pm\) 0.19 & 0.71 \(\pm\) 0.25 \\
27 & 3-Octenol & 972.3 & 6.847 & 1.37 \(\pm\) 0.24 & 1.07 \(\pm\) 0.33 & 1.62 \(\pm\) 0.81 & 0.97 \(\pm\) 0.37 \\
28 & 1-Octanol & 1072.2 & 7.933 & 0.58 \(\pm\) 0.10 & 0.91 \(\pm\) 0.33 & 0.61 \(\pm\) 0.13 & 3.20 \(\pm\) 0.88 \\ \hline \multicolumn{6}{c}{Total alcohols} & \multicolumn{6}{c}{5.93} & 3.05} & 6.75} & \multicolumn{1}{c}{5.44} \\ \hline \multicolumn{6}{c}{**Aldehydes**} \\
29 & Valeraldehyde & 619.4 & 3.114 & 8.08 \(\pm\) 3.24 & 0.51 \(\pm\) 0.17 & 0.77 \(\pm\) 0.31 & 0.29 \(\pm\) 0.15 \\
30 & 2-Pentenal & 691.7 & 3.847 & 0.02 \(\pm\) 0.01 & 0.02 \(\pm\) 0.01 & 0.02 \(\pm\) 0.01 & 0.01 \(\pm\) 0.00 \\
31 & Caproadhyde (Hexanal) & 748.1 & 4.47 & 7.07 \(\pm\) 2.20 & 0.36 \(\pm\) 0.10 & 1.32 \(\pm\) 0.51 & 0.80 \(\pm\) 0.49 \\
32 & Nonanal * & 817.3 & 5.221 & 0.12 \(\pm\) 0.02 & 0.04 \(\pm\) 0.02 & 0.11 \_Cooks_ **2021**, _10, _728_  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**No.