## 3 Results
### Characterisation of Pasta Volatiles  
HS-SPME/GC-MS was used to detect the main components in the odour profile of the different pasta samples. The percentages of specific compounds, expressed as relative abundance, are reported in Table 4. Across all ten pastas, a total of 50 volatile compounds in the chemical classes of alcohols, aldehydes, ketones, esters, lactones, terpenes, hydrocarbons, furans, and other compounds were detected. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Samples** & **Pasta** & **Percentage of Dead** & **Number of Progeny** \\  & **Adults (\(\pm\)SE) \({}^{\ast}\)** & **Emergence** \\ \hline A & Durum wheat pasta & 70.00 \(\pm\) 5.27 \({}^{\text{b}}\) & 0 \\ B & Durum whole wheat pasta & 76.67 \(\pm\) 3.60 \({}^{\text{bc}}\) & 1 \\ C & Spelt pasta & 85.83 \(\pm\) 2.50 \({}^{\text{bc}}\) & 0 \\ D & Five cereals pasta (wheat, spelt, barley, maize rye) & 68.33 \(\pm\) 5.00 \({}^{\text{b}}\) & 0 \\ E & Kamut pasta & 73.33 \(\pm\) 4.30 \({}^{\text{bc}}\) & 0 \\ F & Khorasan pasta & 27.50 \(\pm\) 4.97 \({}^{\text{a}}\) & 10 \\ G & Lens pasta & 100.00 \({}^{\text{c}}\) & 0 \\ H & Chickpea pasta & 100.00 \({}^{\text{c}}\) & 0 \\ I & Pea pasta & 100.00 \({}^{\text{c}}\) & 0 \\ J & Faba bean pasta & 100.00 \({}^{\text{c}}\) & 0 \\ \hline \hline \end{tabular} \({}^{\ast}\) Means followed by the same letter are not significantly different (Tukey-Kramer HSD test at \(p\) < 0.05).  
\end{table} 
Table 3: Percentage of dead adults (\(\pm\)SE) checked after 20 days of contact with the macaroni pasta samples and number of progeny (F1) emergence. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline \hline
**Peak No. ** & **Compound** & **R.T** & **RML\({}^{1}\)** & **RML\({}^{2}\)** & **A** & **B** & **C** & **D** & **E** & **F** & **G** & **H** & **I** & **J** \\ \hline \multicolumn{1}{c}{**A**dehydes**} & & & & & & & & & & & & & & & \\
3 & 3,43 dbdbdb & 1.70 & 466 & 668 & 0.09 \(\pm\) 0.01 & - & - & 21 \(\pm\) 0.03 & 0.74 \(\pm\) 0.01 & - & - & - & - & - & - & - \\
4 & 2,32  
A total of 27, 34, 40, 34, 33, and 33 volatile compounds were respectively identified in the head-space of samples A, B, C, D, E, and F, obtained from different cereals, whereas 42, 43, 30, and 40 compounds were identified from the G, H, I, and J legume-based pasta samples. In cereal-based pasta samples, aldehydes were the most represented chemical class, both in terms of the number of compounds (10-13) and relative abundance (40.14-61.7%), followed by alcohols, aromatics, furrans, and hydrocarbons. In the head-space volatile fraction of legume-based pasta samples, alcohols were the most numerous (11-12) and abundant (53.8-61.15) among different chemical classes, followed by aldehydes, aromatics, furrans, and lactones. In the head-space fraction of all cereal-based pasta samples, hexanal was the most abundant compound (23.24-38.66%). In these samples, further major volatile components were nonanal (11.64%) and benzaldehyde (9.24%) in sample A (wheat flour); 2-pentylfuran (12.20%) and tridecane (7.37%) in sample B (wholemal wheat flour); 2-pentylfuran (22.0%) and tridecane (10.4%) in sample C (wholemal spelled flour); pentylfuran (9.20%), nonanal (6.22%), and benzaldehyde (6.04%) in sample D (five cereal flour); nonanal (8.87%) and benzaldehyde (7.78%) in sample E (Kamut flour); and 2-pentylfuran (6.10%) and benzaldehyde (4.62%) in sample F (Khorasan flour). Samples E and F emitted similar substances, with the exception of the total aldehydes, which were present in a higher percentage in sample E, and a higher percentage of alcohols in sample F.  
Hexenol was the main volatile compound identified in the head-space fraction of all legume-based pastas.