## 3 Results
### Changes in Sensorial Pasta Properties  
Sensorial evaluation of the pasta samples in comparison to the control revealed a significant decrease in the typical pasta odor, especially for samples containing SCV or 5% HCV/WCV (Table 5). Except for samples containing NHCV, a significant increase in fishy/off-odor, especially for the green pasta, was noted. After/off-taste significantly increased for samples containing SCV and HCV. Also, WCV samples had a more intense off-taste, but significance was not given due to large SDs. An influence of concentration on the attributes is recognizable but not significant. Further, all samples were perceived to have a higher bite resistance, but a significance to the control was only found for samples containing 3% SCV and 3% HCV. This partly contradicts the instrumental measurements. In terms of color, WCV samples were rated most closely to the control, followed by 3% NHCV. All other attributes did not change significantly, but acceptance decreased for all samples except 5% NHCV. A multiple logistic regression analysis (MLRA, Supplementary Data, Table S2) of acceptance showed that acceptance mainly decreased with decreasing typical odor (coefficient 0.622, \(p\)-value 0.006) and slightly with increasing salt taste (coefficient \(-\)0.487, \(p\)-value 0.014). The PCA, which explains 92% of the variance in the first two principal components, shows a similar result (Figure 3). Typical odor is in the opposite direction to all other attributes, and the control and NHCV samples are closest to it.  
Figure 3: Principal component analysis of the sensorial results. The first two principal components explain 92.03% of the variance. HCV, Honey C. _vulgaris_; NHCV, New Honey C. _vulgaris_; SCV, Smooth _C. vulgaris_; WCV, White _C. vulgaris_.  
Figure 2: Cross-section of the cooked lasagna sheets at a depth of approx. 150 \(\upmu\)m (measured from the top or bottom) at 1000\(\times\) magnification. Bars 10 \(\upmu\)m. HCV, Honey C. _vulgaris_; NHCV, New Honey _C. vulgaris_; SCV, Smooth _C. vulgaris_; WCV, White _C. vulgaris_.  
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline
**Attribute** & **Scale 0-100** & **Control** & **3\% SCV** & **5\% SCV** & **3\% HCV** & **3\% HCV** & **3\% WCV** & **5\% WCV** & **3\% NNCV** & **5\% NHCV** & **5\% NHCV** \\ \hline Typical order & low-intense & 6.75 \(\pm\) 0.49\({}^{\circ}\) & 2.41 \(\pm\) 1.36\({}^{\circ}\) & 2.03 \(\pm\) 0.86\({}^{\circ}\) & 4.45 \(\pm\) 1.19\({}^{\circ}\) & 3.19 \(\pm\) 1.16\({}^{\circ}\) & 4.42 \(\pm\) 0.87\({}^{\circ}\) & 3.37 \(\pm\) 1.33\({}^{\circ}\) & 5.77 \(\pm\) 0.60\({}^{\circ}\) & 5.21 \(\pm\) 0.79\({}^{\circ}\) \\ \(\mathrm{f}\)/soft-color & low-intense & 0.63 \(\pm\) 0.87\({}^{\circ}\) & 5.10 \(\pm\) 1.51\({}^{\circ}\) & 5.20 \(\pm\) 1.95\({}^{\circ}\) & 3.41 \(\pm\) 1.77\({}^{\circ}\) & 3.80 \(\pm\) 1.60\({}^{\circ}\) & 3.32 \(\pm\) 2.03\({}^{\circ}\) & 3.32 \(\pm\) 1.59\({}^{\circ}\) & 1.86 \(\pm\) 1.23\({}^{\circ}\) & 1.18 \(\pm\) 1.19\({}^{\circ}\) \\ After off-base & absent-very different & 0.96 \(\pm\) 0.97\({}^{\circ}\) & 5.21 \(\pm\) 1.58\({}^{\circ}\) & 5.29 \(\pm\) 1.55\({}^{\circ}\) & 4.03 \(\pm\) 1.77\({}^{\circ}\) & 3.77 \(\pm\) 1.57\({}^{\circ}\) & 2.75 \(\pm\) 1.11\({}^{\circ}\) & 2.95 \(\pm\) 1.39\({}^{\circ}\) & 2.12 \(\pm\) 0.75\({}^{\circ}\) & 1.79 \(\pm\) 0.71\({}^{\circ}\) \\ Sublines & low-intense & 0.82 \(\pm\) 1.08\({}^{\circ}\) & 3.06 \(\pm\) 2.11\({}^{\circ}\) & 2.47 \(\pm\) 1.85\({}^{\circ}\) & 2.65 \(\pm\) 1.52\({}^{\circ}\) & 2.57 \(\pm\) 1.92\({}^{\circ}\) & 1.65 \(\pm\) 1.53\({}^{\circ}\) & 1.97 \(\pm\) 1.85\({}^{\circ}\) & 1.88 \(\pm\) 1.12\({}^{\circ}\) & 1.37