. 2021 Apr 16;8:649611. doi: 10.3389/fnut.2021.649611

Table 3.

Changes of free fatty acids (FFA) content (mg/100 g of cheese) in cheeses during ripening.

Fraction	Cheeses	Day 0	Day 1	Day 3	Day 5	Day 12	Day 19	Day 33
C_{6 : 0}	EG	2.75 ± 0.05^aA	3.45 ± 2.08^aA	3.60 ± 0.16^aA	4.38 ± 1.05^aA	2.69 ± 0.11^aA	1.75 ± 0.22^aB	1.64 ± 0.30^aB
	CG	2.73 ± 0.04^bA	3.21 ± 0.82^abA	2.84 ± 0.32^bB	3.74 ± 0.03^abA	3.18 ± 0.78^abA	4.23 ± 0.07^abA	5.00 ± 0.52^aA
C_{8 : 0}	EG	2.58 ± 0.36^aB	3.07 ± 0.52^aA	2.99 ± 0.23^aA	3.12 ± 1.50^aA	3.11 ± 0.32^aA	5.47 ± 0.66^aB	3.79 ± 0.71^aB
	CG	3.00 ± 0.13^aA	3.68 ± 0.53^aA	4.82 ± 2.40^aA	4.23 ± 0.03^aA	3.59 ± 0.81^aA	6.64 ± 0.10^aA	5.26 ± 0.56^aA
C_{10 : 0}	EG	8.53 ± 2.82^bB	16.15 ± 5.83^bA	11.67 ± 0.87^bA	17.21 ± 2.61^bA	11.87 ± 1.48^bA	58.46 ± 2.10^aA	66.00 ± 17.46^aA
	CG	11.38 ± 0.86^bA	14.24 ± 0.64^bA	11.21 ± 2.75^bA	15.35 ± 0.54^bA	13.79 ± 2.79^bA	48.80 ± 7.35^aB	53.58 ± 9.36^aA
SCFA	EG	13.87 ± 2.52^bB	22.68 ± 8.43^bA	18.26 ± 1.26^bA	24.71 ± 2.16^bA	17.66 ± 1.91^bA	65.68 ± 2.54^aA	71.44 ± 17.86^aA
	CG	17.11 ± 1.04^bA	21.12 ± 1.98^bA	18.87 ± 0.03^bA	23.32 ± 0.60^bA	20.56 ± 4.37^bA	59.67 ± 7.32^aA	63.84 ± 10.44^aA
C_{12 : 0}	EG	15.53 ± 7.44^cA	28.21 ± 7.19^cA	20.71 ± 1.50^cB	27.58 ± 2.45^cA	20.58 ± 2.56^cA	171.06 ± 9.94^bA	199.29 ± 9.32^aA
	CG	20.41 ± 1.57^cA	24.98 ± 0.62^cA	25.20 ± 0.56^cA	25.43 ± 1.14^cA	24.09 ± 4.14^cA	86.90 ± 15.61^bB	132.03 ± 8.29^aB
C_{14 : 0}	EG	4.54 ± 0.11^cA	5.91 ± 0.69^bcA	4.88 ± 0.60^bcB	5.46 ± 0.48^bcA	4.45 ± 0.43^cA	14.16 ± 3.61^aA	12.31 ± 3.23^abA
	CG	4.65 ± 0.09^aA	5.43 ± 0.27^aA	5.67 ± 0.30^aA	5.41 ± 0.34^aA	5.28 ± 0.79^aA	5.45 ± 1.01^aB	6.85 ± 0.72^aB
C_{16 : 0}	EG	342.57 ± 24.01^aA	343.68 ± 9.17^aA	359.77 ± 31.94^aA	368.17 ± 6.79^aA	349.66 ± 31.85^aA	392.71 ± 25.69^aA	404.20 ± 32.51^aB
	CG	341.85 ± 60.73^aA	355.28 ± 54.12^aA	361.34 ± 95.42^aA	367.21 ± 2.21^aA	391.35 ± 41.01^aA	445.12 ± 59.39^aA	480.58 ± 70.22^aA
C_{18 : 0}	EG	148.86 ± 6.13^aA	157.09 ± 18.42^aA	137.09 ± 10.17^aB	148.13 ± 0.58^aA	135.55 ± 10.72^aB	125.67 ± 25.06^aB	134.66 ± 28.83^aB
	CG	139.09 ± 11.36^aA	157.02 ± 4.93^aA	158.02 ± 10.09^aA	144.20 ± 4.94^aA	153.52 ± 9.90^aA	165.26 ± 22.65^aA	184.96 ± 30.33^aA
LCSFA	EG	511.51 ± 25.43^bA	534.88 ± 17.14^bA	522.45 ± 19.67^bA	549.35 ± 3.29^bA	510.24 ± 45.56^bA	703.61 ± 12.91^aA	750.45 ± 9.78^aA
	CG	506.00 ± 73.76^bA	542.71 ± 48.30^abA	550.23 ± 104.66^abA	542.24 ± 4.21^abB	574.25 ± 55.85^abA	702.72 ± 65.42^abA	804.42 ± 91.54^aA
C_{16 : 1}	EG	10.34 ± 6.12^bA	17.98 ± 2.43^bA	14.93 ± 1.42^bA	16.77 ± 1.77^bA	14.37 ± 1.41^bA	121.79 ± 39.88^aA	123.52 ± 30.54^aA
	CG	14.42 ± 0.88^cA	17.08 ± 0.80^cA	16.47 ± 1.15^cA	16.40 ± 1.08^cA	16.69 ± 2.34^cA	61.33 ± 4.88^bB	73.95 ± 3.18^aB
C_{18 : 1}	EG	267.22 ± 27.85^cA	281.20 ± 8.78^bcA	261.83 ± 7.92^cB	282.72 ± 12.26^bcA	346.24 ± 20.88^abA	356.41 ± 21.85^aA	363.70 ± 19.52^aA
	CG	252.74 ± 26.51^bA	273.95 ± 6.87^abA	280.07 ± 9.97^abA	257.29 ± 8.53^bB	271.37 ± 25.72^abB	281.17 ± 6.88^abB	333.35 ± 25.91^aB
C_{18 : 2}	EG	17.26 ± 9.14^bA	25.83 ± 1.85^bA	22.56 ± 0.54^bA	24.83 ± 0.47^bA	22.23 ± 0.97^bA	146.68 ± 42.53^aA	160.08 ± 51.79^aA
	CG	22.77 ± 1.14^aA	24.96 ± 1.40^aA	21.85 ± 4.81^aA	24.32 ± 1.23^aA	24.50 ± 2.30^aA	31.52 ± 1.65^aB	38.80 ± 14.16^aB
LCUSFA	EG	294.82 ± 12.59^bA	325.02 ± 13.06^bA	299.32 ± 9.88^bB	324.32 ± 14.49^bA	382.85 ± 23.26^bA	624.87 ± 60.56^aA	647.30 ± 62.82^aA
	CG	289.94 ± 28.54^cA	315.99 ± 9.07^bcA	318.38 ± 15.93^bcA	298.01 ± 10.84^cB	312.57 ± 30.35^bcB	374.02 ± 10.12^abB	446.09 ± 14.93^aB
Total FFA	EG	820.20 ± 15.36^bA	882.58 ± 38.63^bA	840.04 ± 8.52^bA	898.38 ± 13.36^bA	910.75 ± 70.73^bA	1,394.17 ± 76.01^aA	1,469.19 ± 70.90^aA
	CG	813.04 ± 103.33^bA	879.82 ± 41.22^bA	887.48 ± 120.62^bA	863.57 ± 15.65^bB	907.38 ± 90.57^bA	1,136.41 ± 68.22^abB	1,314.35 ± 96.02^aB

Results are indicated as Means ± SD with different superscript lowercase letters were significantly different among ripening periods within the rows each cell (p < 0.05); Means ± SD with different superscript capital letters were significantly different among cheese samples within the column of the same ripening period (p < 0.05). FFA, free fatty acids; SCFA, short-chain fatty acids (C_{6 : 0}, C_{8 : 0}, C_{10 : 0}); LCSFA, long-chain saturated fatty acids (C_{12 : 0}, C_{14 : 0}, C_{16 : 0} and C_{18 : 0}); LCUSFA, long-chain unsaturated fatty acids (C_{16 : 1}, C_{18 : 1}, C_{18 : 2}); EG, experimental group; CG, control group.