Table 4.
Volatile compound concentrations in control and lavender Gouda-type cheese at different ripening times (T1, T2, and T3).
| Crt.No. | Volatile Compound | MSS (%) | Odor Descriptor | Reference | CC | Control Cheese | Lavender Cheese | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| µg/kg Cheese | |||||||||||
| T1 | T2 | T3 | T1 | T2 | T3 | ||||||
| 1 | Methyl acetate | 96 | Fruity, solvent, blackcurrant-like | [48] | Es | 38.56 ± 4.199bB | 67.26 ± 2.948bB | 111.20 ± 26.935aA | 53.50 ± 1.607bA | 115.42 ± 25.312aA | 61.89 ± 5.974bB |
| 2 | Isopropanol | 97 | Sharp musty | [49] | Alc | 221.75 ± 46.558cB | 722.34 ± 89.846bB | 1155.17 ± 222.182aA | 599.38 ± 75.037bA | 1047.99 ± 120.237aA | 590.10 ± 7.424bB |
| 3 | Methyl butyrate | 96 | Fruity, apple-like | [50] | Es | 54.21 ± 11.983bB | 114.20 ± 17.312aB | 153.96 ± 31.418aA | 180.06 ± 25.014aA | 222.23 ± 34.620aA | 170.39 ± 1.721aA |
| 4 | Acetonitrile | 98 | - | - | CyAlka | 275.86 ± 51.660cB | 1083.19 ± 169.607bA | 1636.99 ± 279.534aA | 575.97 ± 89.883cA | 1495.49 ± 197.115aA | 1022.22 ± 52.569bB |
| 5 | Chloroform | 77 | Ether-like | [49] | HoAlka | 1068.81 ± 206.553cB | 3527.63 ± 402.152bA | 5590.37 ± 1139.680aA | 2176.24 ± 339.353bA | 4329.89 ± 565.593aA | 4329.89 ± 565.593aA |
| 6 | Toluene | 94 | Nutty, bitter, almonds, paint; fruity | [51,52] | AH | 23.03 ± 3.945b | 51.99 ± 9.667abA | 65.66 ± 18.515aA | n.d. | 68.95 ± 22.883aA | 41.11 ± 5.903aA |
| 7 | Ethyl butyrate (isomer) | 95 | Fruity, pineapple, acetone, caramel | [48] | Es | n.d. | n.d. | n.d. | 39.08 ± 2.587a | 50.16 ± 15.106a | 28.71 ± 12.886a |
| 8 | Butyl acetate | 94 | Fruity | [49] | Es | 15.34 ± 3.106aB | 25.07 ± 3.967aA | 23.29 ± 5.877aA | 27.71 ± 2.459aA | 22.75 ± 2.323bA | 13.80 ± 0.133cB |
| 9 | Hexanal | 95 | Cut grass | [53] | Ald | 16.51 ± 5.051aA | 6.68 ± 2.494bA | n.d. | 31.52 ± 20.601aA | 6.86 ± 2.523aA | 19.44 ± 0.720a |
| 10 | Isobutanol | 91 | Choking alcohol | [49] | Alc | 6.31 ± 1.424bB | 24.40 ± 3.487aB | 28.14 ± 8.926aA | 12.67 ± 3.009cA | 34.31 ± 1.756aA | 20.10 ± 3.050bA |
| 11 | Isoamyl acetate | 97 | Banana, chewing gum | [48] | Es | n.d. | n.d. | n.d. | n.d. | 62.98 ± 10.744a | 52.95 ± 4.624a |
| 12 | 1-Butanol | 97 | Medicinal, fruity | [51] | Alc | 201.21 ± 41.648cB | 640.06 ± 83.138bA | 950.89 ± 166.505aA | 505.86 ± 71.458aA | 638.14 ± 80.605aA | 319.35 ± 28.604bB |
| 13 | β-Myrcene | 93 | Balsamic, spice | [54] | Te&Ts | n.d. | n.d. | n.d. | 29.92 ± 9.055b | 62.30 ± 6.066a | 38.28 ± 2.828b |
| 14 | Pyridine | 92 | - | - | Pyr | 12.38 ± 3.015bA | 50.35 ± 9.850aA | 63.41 ± 11.766aA | 21.12 ± 6.264aA | 21.45 ± 2.673aB | 10.31 ± 1.399bB |
| 15 | 2-Heptanone | 88 | Fruity | [52] | Ket | 6.17 ± 1.257cA | 13.62 ± 2.483bB | 23.78 ± 1.680aA | 10.71 ± 2.732bA | 30.92 ± 3.245aA | 27.73 ± 2.546aA |
| 16 | Heptanal | 80 | Sour milk/dairy | [52] | Ald | 5.94 ± 1.317 | n.d. | n.d. | n.d. | n.d. | n.d. |
| 17 | Methyl hexanoate | 96 | Fruity, ester-like | [50] | Es | 141.11 ± 25.302bB | 288.30 ± 40.965aB | 321.42 ± 53.508aA | 428.97 ± 58.989aA | 496.81 ± 69.633aA | 279.30 ± 29.445bA |
| 18 | 1,8-Cineole | 97 | Floral, minty, fruity | [54] | Te&Ts | n.d. | n.d. | n.d. | 370.96 ± 56.128b | 678.05 ± 61.261a | 356.96 ± 17.757b |
| 19 | Isoamyl alcohol | 97 | Banana | [55] | Alc | 194.44 ± 43.626bB | 750.88 ± 94.873aB | 831.51 ± 172.253aA | 433.41 ± 95.289cA | 1284.59 ± 151.738aA | 758.69 ± 54.400bA |
| 20 | Ethyl butyrate (isomer) | 96 | Pineapple-like | [49] | Es | 8.62 ± 2.144bB | 14.59 ± 2.407bB | 29.48 ± 7.633aA | 79.59 ± 8.303aA | 74.89 ± 2.553aA | 54.02 ± 9.024bB |
| 21 | trans-β-Ocimene | 82 | Mushroom-like | [56] | Te&Ts | 21.33 ± 4.752cA | 50.26 ± 4.803bB | 66.13 ± 7.807aB | 97.95 ± 13.079bB | 158.27 ± 8.496aA | 90.65 ± 9.332bA |
| 22 | ɣ-Terpinene | 83 | Unpleasant | [57] | Te&Ts | 5.57 ± 0.261bB | 13.84 ± 1.000aB | 14.45 ± 1.618aA | 17.75 ± 2.660bA | 30.85 ± 2.920aA | 16.42 ± 1.305bA |
| 23 | Styrene | 87 | Sweet smell | [49] | AH | 15.76 ± 1.719bB | 42.52 ± 7.501abB | 66.04 ± 17.135aA | 32.90 ± 3.271bA | 61.74 ± 5.802aA | 35.94 ± 4.774bB |
| 24 | 3-Octanone * | 89 | Mushroom-like/buttery | [58] | Ket | n.d. | n.d. | n.d. | 192.64 ± 49.231b | 400.72 ± 37.208a | 181.33 ± 18.574b |
| 25 | β-Ocimene | 87 | Sweet, herb | [54] | Te&Ts | 18.66 ± 2.322b | 34.83 ± 9.189a | 42.49 ± 4.247a | n.d. | n.d. | n.d. |
| 26 | o-Cymene | 96 | Gasoline, citrus | [54,59] | Te&Ts | 56.15 ± 11.023bB | 153.78 ± 18.436aA | 151.50 ± 28.686aA | 94.46 ± 15.536bA | 172.38 ± 21.329aA | 86.03 ± 15.595bB |
| 27 | Isoamyl butyrate | 90 | Green, fruity | [60] | Es | n.d. | n.d. | n.d. | 25.73 ± 5.723b | 66.30 ± 16.486a | 55.30 ± 5.393a |
| 28 | Acetoin | 96 | Sour milk | [51] | Ket | 185.42 ± 44.259cB | 484.17 ± 63.701aB | 331.24 ± 59.406bA | 439.72 ± 24.064bA | 1026.19 ± 125.392aA | 283.79 ± 6.800bA |
| 29 | 3-Methylacetoin | 87 | - | - | Ket | 6.87 ± 0.932bB | 13.14 ± 0.796aA | 8.24 ± 1.433bB | 18.18 ± 2.239aA | 17.12 ± 4.537aA | 17.12 ± 4.537aA |
| 30 | 1-Butoxy-2-propanol | 94 | - | - | Alc | 7.00 ± 1.595bB | 33.38 ± 5.554aB | 25.65 ± 4.623aA | 33.53 ± 4.275bA | 58.20 ± 7.734aA | 28.39 ± 3.179bA |
| 31 | 1-Hexanol | 96 | Sweet, green | [49] | Alc | 28.91 ± 5.329aB | 62.36 ± 46.499aB | 95.27 ± 14.049aB | 623.90 ± 309.213aA | 552.70 ± 159.944aA | 528.37 ± 238.769aA |
| 32 | 1-Octenyl acetate | 95 | - | - | Es | n.d. | n.d. | n.d. | 426.19 ± 57.704b | 775.69 ± 80.136a | 402.63 ± 25.727b |
| 33 | 3-Octanol | 84 | Mushroom, cheese | [54] | Alc | n.d. | n.d. | n.d. | 52.82 ± 5.691b | 89.54 ± 9.653a | 67.24 ± 10.446b |
| 34 | Hexyl butyrate | 93 | Fruity, green | [61] | Es | n.d. | n.d. | n.d. | 17.50 ± 2.985b | 34.34 ± 1.539a | 19.27 ± 3.282b |
| 35 | Acetic acid | 95 | Vinegar, sour, sharp, peppery, green | [51] | CA | 92.92 ± 21.149bB | 445.64 ± 79.887aA | 605.66 ± 92.910aA | 226.10 ± 45.177cA | 562.83 ± 68.060aA | 363.00 ± 28.421bB |
| 36 | trans-Linalool oxide (isomer) | 95 | - | - | Te&Ts | n.d. | n.d. | n.d. | 638.94 ± 108.438b | 1247.76 ± 186.259a | 633.61 ± 60.692b |
| 37 | 1-Octen-3-ol | 97 | Mushroom, metallic | [54] | Alc | 5.90 ± 1.212bB | 10.13 ± 0.379abB | 11.35 ± 2.807aB | 84.88 ± 9.979bA | 160.27 ± 25.469aA | 82.59 ± 2.777bA |
| 38 | trans-2-Pinanol | 86 | - | - | Te&Ts | n.d. | n.d. | n.d. | 17.53 ± 1.531b | 30.69 ± 3.142a | 19.49 ± 3.055b |
| 39 | trans-Linalool oxide (isomer) | 97 | - | - | Te&Ts | n.d. | n.d. | n.d. | 327.46 ± 49.616b | 558.54 ± 25.266a | 305.77 ± 29.301b |
| 40 | Linalyl acetate | 72 | Flower, fruit, lavender | [54] | Te&Ts | n.d. | n.d. | n.d. | 6.97 ± 0.964b | 10.38 ± 0.517a | 6.33 ± 0.437b |
| 41 | 2-Ethyl-1-hexanol | 90 | Mild, oily, sweet, slightly floral odor reminiscent of rose | [49] | Alc | n.d. | n.d. | n.d. | 11.11 ± 1.098a | 11.17 ± 1.211a | 10.57 ± 1.624a |
| 42 | Camphor | 93 | Camphor | [54] | Te&Ts | n.d. | n.d. | n.d. | 61.08 ± 7.291b | 101.92 ± 6.717a | 54.25 ± 4.126b |
| 43 | Benzaldehyde | 97 | Almonds, sugar, burnt | [51] | Ald | 49.32 ± 11.585bB | 116.58 ± 14.396aB | 115.88 ± 24.301aB | 211.96 ± 12.459aA | 271.88 ± 66.353aA | 266.70 ± 52.937aA |
| 44 | 2,3-Butanediol (optical isomer) | 95 | Fruity, onions | [51] | Alc | 28.42 ± 9.483cA | 77.80 ± 11.120bB | 145.40 ± 24.605aA | 39.73 ± 5.638bA | 156.05 ± 25.139aA | 119.33 ± 23.194aA |
| 45 | Linalool | 86 | Flower, lavender | [54,62] | Te&Ts | 9.49 ± 1.481abB | 8.77 ± 0.928bB | 15.56 ± 3.930aB | 2416.24 ± 313.723bA | 4130.24 ± 295.527aA | 2371.14 ± 188.355bA |
| 46 | Isobutyric acid | 94 | Cheesy, butter, rancid | [51] | CA | 12.31 ± 1.076c | 81.03 ± 16.303b | 142.94 ± 26.383a | n.d. | n.d. | n.d. |
| 47 | Linalyl isobutyrate ** | 87 | Cheesy, butter, rancid | [51] | Te&Ts | n.d. | n.d. | n.d. | 2143.98 ± 264.564b | 3817.29 ± 361.877a | 2297.54 ± 183.074b |
| 48 | 2,3-Butanediol (meso isomer) | 97 | Fruity, onions | [51] | Alc | 81.21 ± 31.384cA | 175.49 ± 32.577bB | 307.94 ± 34.889aA | 98.55 ± 13.951bA | 478.83 ± 157.897aA | 215.29 ± 86.648bA |
| 49 | 4-Terpineol *** | 86 | Green, liquorice, moldy | [48] | Te&Ts | n.d. | n.d. | n.d. | 237.05 ± 30.071b | 373.97 ± 35.340a | 258.37 ± 31.058b |
| 50 | Methyl decanoate | 89 | - | - | Es | 13.02 ± 1.438c | 30.64 ± 4.524b | 40.91 ± 4.701a | n.d. | n.d. | n.d. |
| 51 | Lavandulyl acetate | 93 | Floral odor reminiscent of lavender | [63] | Te&Ts | n.d. | n.d. | n.d. | 211.16 ± 29.910b | 355.30 ± 35.686a | 216.28 ± 19.026b |
| 52 | Butyric acid | 93 | Parmesan cheese, vomit, butanoic acid | [48] | CA | 81.43 ± 21.084cB | 212.27 ± 56.676bB | 389.59 ± 64.874aA | 469.11 ± 26.717aA | 643.62 ± 144.232aA | 506.19 ± 81.424aA |
| 53 | Phenylacetaldehyde | 94 | Floral, rosy, sweet, hyacinth-like | [62] | Ald | n.d. | n.d. | n.d. | 20.02 ± 1.922a | 23.38 ± 1.934a | 12.98 ± 3.641b |
| 54 | Isovaleric acid | 94 | Sweet, rancid, rotten, cheesy, Swiss cheese | [51] | CA | 64.68 ± 6.667cB | 373.42 ± 17.242bB | 537.57 ± 30.138aB | 207.08 ± 13.678cA | 553.87 ± 37.967bA | 702.86 ± 33.921aA |
| 55 | α-Terpineol | 83 | Oil, anise, mint | [54] | Te&Ts | n.d. | n.d. | n.d. | 20.99 ± 2.956b | 31.51 ± 2.595a | 18.49 ± 3.808b |
| 56 | Borneol | 95 | Camphor | [54] | Te&Ts | n.d. | n.d. | n.d. | 155.76 ± 21.932b | 250.67 ± 27.919a | 145.19 ± 32.109b |
| 57 | cis-Geranyl acetate | 86 | Rose, fruity, flower | [54] | Te&Ts | n.d. | n.d. | n.d. | 34.31 ± 3.226b | 56.58 ± 6.103a | 34.09 ± 6.532b |
| 58 | Linalool oxide (isomer) | 77 | Floral, honey-like | [61] | Te&Ts | n.d. | n.d. | n.d. | 10.48 ± 2.264b | 15.63 ± 1.521a | 9.73 ± 2.250b |
| 59 | Caproic acid | 93 | Bad breath, popcorn, goaty | [51] | CA | 185.93 ± 46.042bB | 403.05 ± 90.032aB | 451.28 ± 36.396aB | 807.79 ± 45.073bA | 1133.32 ± 206.390aA | 722.20 ± 16.136bA |
| 60 | 2,6-dimethyl-3,7-octadien-2,6-diol | 83 | - | - | Alc | n.d. | n.d. | n.d. | 37.95 ± 6.169b | 65.88 ± 5.583a | 43.95 ± 2.542b |
| 61 | Caryophyllene oxide | 87 | Terpene notes, weak woody–spicy | [64] | Te&Ts | n.d. | n.d. | n.d. | 26.76 ± 3.983b | 47.81 ± 1.866a | 31.78 ± 4.108b |
| 62 | Caprylic acid | 97 | Sweaty, rancid | [51] | CA | 76.51 ± 7.885bB | 188.50 ± 28.549aB | 192.79 ± 32.975aA | 193.80 ± 21.998bA | 342.19 ± 29.252aA | 240.40 ± 41.430bA |
| TOTAL, of which: | 3337.08 | 10,392.16 | 14,743.17 | 16,366.71 | 29,619.78 | 19,695.86 | |||||
| Alc | 775.14 | 2496.84 | 3551.32 | 2533.80 | 4577.67 | 2783.98 | |||||
| Ald | 71.77 | 123.26 | 115.88 | 263.50 | 302.12 | 299.12 | |||||
| AH | 38.79 | 94.52 | 131.71 | 32.90 | 130.69 | 77.05 | |||||
| CA | 513.79 | 1703.91 | 2319.84 | 1903.87 | 3235.83 | 2534.65 | |||||
| CyAlka | 275.86 | 1083.19 | 1636.99 | 575.97 | 1495.49 | 1022.22 | |||||
| Es | 270.86 | 540.06 | 680.26 | 1278.34 | 1921.57 | 1138.26 | |||||
| HoAlka | 1068.81 | 3527.63 | 5590.37 | 2176.24 | 4329.89 | 4329.89 | |||||
| Ket | 198.46 | 510.93 | 363.26 | 661.25 | 1474.94 | 509.98 | |||||
| Pyr | 12.38 | 50.35 | 63.41 | 21.12 | 21.45 | 10.31 | |||||
| Te&Ts | 111.21 | 261.48 | 290.13 | 6919.72 | 12130.13 | 6990.40 | |||||
* 3-octanone was identified along with β-ocimene in LC; ** linalyl isobutyrate was identified along with isobutyric acid in LC; *** 4-terpineol was identified along with methyl decanoate in LC; MSS—mass spectra similarity; T1—10 days of ripening; T2—20 days of ripening; T3—30 days of ripening; CC—chemical class; Es—esters; Alc—alcohols; CyAlka—cyanoalkanes; HoAlka—haloalkanes; AH—aromatic hydrocarbons; Ald—aldehydes; Te&Ts—terpene and terpenoids; Pyr—pyridines; Ket—ketones; CA—carboxylic acids; n.d.—not detected. Data are expressed as mean ± standard deviation values of all measurements. Different lowercase letters in the same row indicate significant differences between ripening times (p < 0.05, Tukey’s test), and different uppercase letters show significant differences between cheeses (p < 0.05).