MOESM2 of From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Additional file 2: Table S2. Measured and theoretical mass, sum formula and tentative identification of the five PTR-ToF-MS peaks that have the highest phenotypic correlation (r) with each PC. Highest correlation coefficients between the first ten PC and the volatile compounds tentatively attributed to specific spectrometric fragments of PTR-ToF-MS spectra