Table 4.

Volatile profile of Stracciata obtained from the control group (CG) and experimental group (EG) group.

VOC	Stracciata
	Diet		p
	CG	EG
Esters
2-butanoic acid, ethyl ester	3.24 ± 0.24	0.24 ± 0.06	ns
2-hexanoic acid, methyl ester	nd	5.13 ± 0.65
ciclopentaundecanoic acid, methyl ester	nd	1.71 ± 0.14
hexanoic acid, methyl ester	nd	37.39 ± 1.11
hexanoic acid, ethyl ester	30.59 ± 5.53	11.00 ± 1.03	ns
2-hexanoic acid, ethyl ester	nd	1.91 ± 0.33
octanoic acid, methyl ester	nd	12.33 ± 1.43
octanoic acid, ethyl ester	12.29 ± 1.19	3.33 ± 0.30	<0.05
nonanoic acid, 5-methyl, ethyl ester	nd	1.33 ± 0.30
Total	46.12 ± 3.32	74.37 ± 1.07	<0.001
Aldehydes
hexanal	9.23 ± 1.12	4.02 ± 0.51	ns
nonanal	4.43 ± 0.33	1.45 ± 0.06	ns
1-hexanal, 2 ethyl	17.69 ± 1.33	8.35 ± 1.59	ns
Total	31.35 ± 2.93	13.82 ± 1.60	<0.001
Ketones
2-heptanone	9.66 ± 0.52	8.02 ± 0.48	ns
2-nonanone	12.88 ± 1.22	3.80 ± 0.43	ns
Total	22.54 ± 4.37	11.82 ± 0.46	<0.001

Data are reported as mean percentage of total VOCs ± standard deviation. nd = not detected, ns = not significant.