## 3 Results and Discussion
### Volatile Chemical Compositions of the Experimental Chips  
Considering the significant differences between samples obtained from the sensorial analysis described in the Section 3.3, analysis of the volatile chemical composition was performed to describe the HSR aromatic ability. By HS-SPME-GC/MS analysis, thirty-one compounds were detected and identified in total, and the obtained results are shown in Table 6. Specifically, 21 analytes were found in both samples but with qualitative and quantitative differences. Indeed, some compounds, such as hexane, 2,4-dimethyl--(0.8%), hexanal (7.2%), octane, 3,3-dimethyl--(7.3%), octane, 2,4,6-trimethyl--(9.2%), nonanal (20.1%), L-cambphor (1.3%), nonane, 2,2,4,4,6,8,8-heptamethyl--(2.0%), \(\beta\)-copaene (0.5%), 2-undecanethiol, 2-methyl--(3.6%), and \(\gamma\)-muurolene (0.8%), were present only in the HSC5%. On the other hand, some aliphatic hydrocarbons, such as 2,4-dimethyl-1-heptane (0.1%), decane (0.9%), nonane, 2,6-dimethyl--(1.1%), undecane (1.3%), 3-pinanylamine (0.3%), 5-ethyldecane (0.1%), undecane, 5-methyl--(0.1%), 2,3-dimethyldecane (0.7%), undecane, 3-methyl--(1.2%), and hexadecane (0.7%) were detected only in the CTRc (Table 6). From a quantitative point of view, the most relevant differences concerned the following compounds: heptane, 2,4-dimethyl- reached 11% in the HSC5% compared to 0.1% in the CTRc; octane, 3,5-dimethyl- was 3.8% in the HSC5% compared to 1% of CTRc; farnesan was 3.9% in the HSC5% compared to 0.5% of CTRc; and finally, dodecane was predominantly present in the CTRc (87.4%) compared to the HSC5% (14.1%). In particular, the strong decrease in the dodecane compound in HSC5% in comparison to CTRc, having a gasoline \begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline
**Attributes Summary:** & & & & & & & & & & \\ \hline
**Attributes** & **FProd** & **7** & **2** & **5** & **9** & **8** & **6** & **3** & **4** & **1** \\ \hline Roasty & 273,780 & + & + & + & + & + & + & + & + & + \\ Coffee-like & 136,765.5 & + & + & + & + & + & + & + & + & + \\ Potto & 104,458.2 & + & + & + & + & + & + & + & + & + \\ Aromatic intensity & 34,105.6 & + & + & + & + & + & + & + & + & + \\ Sweetness & 30,976 & + & + & + & + & + & + & + & + & + \\ Bitterness & 29,443.81 & + & + & + & + & + & + & + & + & + \\ Broth & 28,302.4 & + & + & + & + & + & + & + & + & + \\ Hardness & 26,208.8 & + & + & + & + & + & + & + & + & + \\ Bread aroma & 12,742.23 & + & + & + & + & + & + & + & + & + \\ Walnut aroma & 8428.423 & + & + & \(-\) & \(-\) & \(=\) & + & \(=\) & \(-\) & \(-\) \\ Pulse-like & 7765.902 & + & \(-\) & + & + & + & + & + & + & + \\ Overall judgment & 6240.364 & + & + & + & + & + & + & + & + & + \\ Astringent & 4344.897 & + & + & + & + & + & + & + & + & + \\ Caramel aroma & 2621.44 & + & + & + & + & + & + & + & + & = \\ Hazelnut aroma & 2353.613 & + & + & \(-\) & \(-\) & + & + & + & + & \(-\) \\ Pastiness & 1178.133 & + & + & + & + & + & + & + & + & + \\ Crunchiness & 833.333 & + & + & + & + & + & + & + & + & + \\ \hline RankF & & & 4 & 4.206 & 4.324 & 4.588 & 5.353 & 5.471 & 5.529 & 5.588 & 5.941 \\ \hline \hline \end{tabular}
\begin{tabular}{l} FProd: Fisher statistics of the product effect; RankF: average of the ranks of the product effects by assessor on all descriptors; the assessors and descriptors are sorted according to their discriminating power (RANKF and FPROD, respectively); +: discriminating assessor and in agreement with the panel; \(-\): discriminating and disagreeing assessor; \(=\): non-discriminating assessor. \\ \end{tabular}
\end{table} 
Table 5: Control of Assessor performance in the sensorial analysis. like odor [31], could be the main factor responsible for the improvement in the sensory characteristics previously described by sensory analysis (Section 3.3). Nonanal and hexanal, characterizing the HSC5%, are aldehyde compounds responsible for a characteristic aroma. Nonanal has a strong citrus odor that gives a floral note added in perfumes, while hexanal is used in the flavor industry to produce fruity flavors.