Table 4.

Volatile compounds (VOCs) detected in cheese samples obtained from control group (CG) and experimental group (EG).

		T1			T90
	VOC	CG	EG	p	CG	EG	p
Acids	acetic acid	1.98 ± 0.14	1.76 ± 0.11	n.s.	2.29 ± 0.17	2.48 ± 0.19	n.s.
	hexanoic acid	2.12 ± 0.17	1.99 ± 0.16	n.s.	2.06 ± 0.18	6.75 ± 0.45	**
	octanoic acid	3.83 ± 0.28	3.56 ± 0.29	n.s.	7.40 ± 0.45	7.74 ± 0.56	n.s.
	nonanoic acid	1.76 ± 0.14	1.34 ± 0.10	*	1.09 ± 0.08	1.24 ± 0.10	n.s.
	decanoic acid	9.63 ± 0.73	10.23 ± 0.88	n.s.	9.67 ± 0.62	5.09 ± 0.39	**
	dodecanoic acid	13.63 ± 1.04	15.23 ± 1.29	n.s.	9.57 ± 0.63	6.67 ± 0.44	**
Aldehydes	hexanal	4.11 ± 0.22	4.73 ± 0.37	n.s.	7.46 ± 0.53	9.86 ± 0.24	*
	heptanal	6.88 ± 0.43	8.07 ± 0.67	n.s.	n.d.	n.d.	n.s.
	nonanal	13.29 ± 1.15	10.21 ± 0.77	*	1.68 ± 0.14	1.12 ± 0.09	*
Alcohols	3-methylbutanol	4.87 ± 0.29	5.31 ± 0.34	n.s.	5.98 ± 0.36	3.27 ± 0.22	*
	2,3-butanediol	n.d.	n.d.	n.s.	2.72 ± 0.23	2.15 ± 0.18	n.s.
Esters	butanoic acid, ethyl ester	n.d.	n.d.	n.s.	4.21 ± 0.31	9.29 ± 0.76	**
	hexanoic acid, ethyl ester	6.57 ± 0.41	6.79 ± 0.42	n.s.	8.96 ± 0.64	11.66 ± 0.98	*
	octanoic acid, ethyl ester	8.32 ± 0.52	7.67 ± 0.39	n.s.	11.85 ± 0.78	7.31 ± 0.56	**
	decanoic acid, ethyl ester	n.d.	n.d.	n.s.	4.10 ± 0.29	4.78 ± 0.38	n.s.
	dodecanoic acid, ethyl ester	n.d.	n.d.	n.s.	0.40 ± 0.05	0.31 ± 0.04	n.s.
Lactones	δ-decalactone	3.89 ± 0.26	3.83 ± 0.29	n.s.	1.22 ± 0.10	1.09 ± 0.07	n.s.
	δ-dodecalactone	4.44 ± 0.32	3.86 ± 0.34	n.s.	0.98 ± 0.08	0.85 ± 0.07	n.s.
Ketones	2-heptanone	1.91 ± 0.09	1.39 ± 0.08	**	3.18 ± 0.25	2.95 ± 0.22	n.s.
	2-nonanone	n.d.	n.d.	n.s.	0.82 ± 0.06	1.03 ± 0.09	n.s.
Aromatic hydrocarbons	ethylbenzene	n.d.	n.d.	n.s.	2.22 ± 0.19	1.94 ± 0.15	n.s.
	1,3-dimethylbenzene	n.d.	n.d.	n.s.	0.27 ± 0.03	0.32 ± 0.03	n.s.
	1,2,3,4-tetramethylbenzene	n.d.	n.d.	n.s.	0.84 ± 0.06	0.95 ± 0.08	n.s.
	p-cymene	n.d.	n.d.	n.s.	0.62 ± 0.06	0.77 ± 0.07	n.s.

Data are expressed as mean (%) ± S.D. * p < 0.05; ** p < 0.01; n.s.: not significant; n.d.: not detectable.