Table 1.

Ester concentration of cheeses made from raw (A1, B1, C1) and pasteurized milk (A2, B2, C2) during ripening

Esters	Days	Cheeses
		A1	A2	B1	B2	C1	C2
Formic acid ethyl ester	2	0.28 ± 0.09 abB	0.20 ± 0.04bA	0.41 ± 0.03aC	0.17 ± 0.04bB	0.30 ± 0.01abB	0.17 ± 0.04bB
	90	0.65 ± 0.01aA	0.39 ± 0.11bcA	0.63 ± 0.01aB	0.34 ± 0.03cA	0.61 ± 0.09abAB	0.31 ± 0.02cAB
	180	0.86 ± 0.09aA	0.51 ± 0.14abcA	0.85 ± 0.03aA	0.40 ± 0.03bcA	0.76 ± 0.16abA	0.36 ± 0.05cA
Ethyl acetate	2	0.09 ± 0.03aA	0.03 ± 0.00aB	0.09 ± 0.03aA	0.04 ± 0.01aA	0.09 ± 0.00aB	0.03 ± 0.01aA
	90	0.18 ± 0.04aA	0.06 ± 0.01bA	0.13 ± 0.02abA	0.06 ± 0.01bA	0.17 ± 0.02aAB	0.05 ± 0.01bA
	180	0.22 ± 0.09aA	0.07 ± 0.00aA	0.19 ± 0.04aA	0.08 ± 0.03aA	0.21 ± 0.03aA	0.07 ± 0.01aA
Ethylbutanoate	2	0.36 ± 0.13aB	0.15 ± 0.01aB	0.35 ± 0.04aC	0.18 ± 0.02aB	0.30 ± 0.01aC	0.17 ± 0.03aB
	90	0.93 ± 0.07aAB	0.35 ± 0.09bAB	0.79 ± 0.10aB	0.39 ± 0.03bA	0.78 ± 0.15aB	0.38 ± 0.02bA
	180	1.23 ± 0.19aA	0.50 ± 0.07bA	1.09 ± 0.06aA	0.47 ± 0.05bA	1.01 ± 0.05aA	0.47 ± 0.02bA
Propylbutanoate	2	0.26 ± 0.01aB	0.09 ± 0.00aB	0.19 ± 0.04aA	0.09 ± 0.01aB	0.23 ± 0.11aA	0.11 ± 0.01aA
	90	0.60 ± 0.16aAB	0.26 ± 0.04aA	0.46 ± 0.15aA	0.20 ± 0.03aA	0.49 ± 0.16aA	0.19 ± 0.04aA
	180	0.72 ± 0.06aA	0.33 ± 0.00abA	0.58 ± 0.23abA	0.24 ± 0.03bA	0.67 ± 0.15abA	0.24 ± 0.05bA
Isoamylacetate	2	0.22 ± 0.02abB	0.09 ± 0.02bcB	0.23 ± 0.03aA	0.12 ± 0.04abcA	0.23 ± 0.02aA	0.08 ± 0.05cA
	90	0.46 ± 0.07aA	0.09 ± 0.04bB	0.13 ± 0.08bA	0.05 ± 0.03bA	0.15 ± 0.09bA	0.06 ± 0.03bA
	180	0.36 ± 0.06abAB	0.25 ± 0.02aA	0.28 ± 0.01aA	0.23 ± 0.10aA	0.35 ± 0.05aA	0.22 ± 0.04aA
Hexanoic acid ethyl ester	2	0.44 ± 0.01abB	0.24 ± 0.01bB	0.53 ± 0.14abC	0.30 ± 0.11abA	0.64 ± 0.13aB	0.32 ± 0.11abA
	90	2.54 ± 0.15aA	0.58 ± 0.10cAB	1.67 ± 0.03bB	0.46 ± 0.07cA	2.02 ± 0.18bA	0.54 ± 0.17cA
	180	2.19 ± 0.19aA	0.79 ± 0.11bA	2.39 ± 0.14aA	0.61 ± 0.10bA	2.18 ± 0.32aA	0.60 ± 0.11bA
Ethyl octanoate	2	0.20 ± 0.06bcA	0.13 ± 0.02cB	0.30 ± 0.02abA	0.06 ± 0.04c	0.36 ± 0.03aA	0.07 ± 0.04cA
	90	0.35 ± 0.13aA	0.19 ± 0.03aAB	0.16 ± 0.11aA	0.08 ± 0.03a	0.22 ± 0.11aA	0.19 ± 0.00aA
	180	0.42 ± 0.04aA	0.25 ± 0.00aA	0.35 ± 0.11aA	0.22 ± 0.08a	0.39 ± 0.12aA	0.23 ± 0.07aA
Butanoic acid hexyl ester	2	0.78 ± 0.00aA	0.39 ± 0.06bA	0.67 ± 0.00aA	0.36 ± 0.02bA	0.68 ± 0.00aA	0.30 ± 0.06bA
	90	1.16 ± 0.26aA	0.47 ± 0.02bA	0.91 ± 0.15abA	0.41 ± 0.01bA	1.05 ± 0.16aA	0.41 ± 0.06bA
	180	1.15 ± 0.31aA	0.47 ± 0.11aA	1.10 ± 0.32aA	0.47 ± 0.06aA	1.11 ± 0.17aA	0.47 ± 0.04aA

Data are expressed as relative peak chromatographic area. Mean values followed by different lowercase letters within a row indicate significant differences between cheese samples (p < 0.05)

Mean values followed by different uppercase letters within a column for same compound indicate significant differences between ripening periods (p < 0.05)

(A): 100 % ewe milk, (B): 50 % ewe milk + % 50 cow milk, (C): 50 % ewe milk + 25 % cow milk + 25 % goat milk