## 2 Material and Methods
### Volatile Compound Analysis  
Volatile compounds were determined using purge and trap extraction coupled with Gas Chromatography-Mass Spectrometry (GC-MS) as described by [PERSON] et al. (2021) [19].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Cheese** & **Cow Breed** & **Producer/Dairy** & **Cheese Sample (Code)** \\ \hline Cantal & _Salers_1  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & A \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & & Dairy 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & & Dadhyay 1 & C \\ \hline Cantal & & Dairy 1 & D \\ Cantal & Other cow breeds 2  & Dairy 1 & B \\ Cantal & & Dadhyay 1 & C \\ Cantal & Other cow breeds 2  & Dairy 1 & C \\ Cantal & & Dadhyay 1 & C \\ CantThree grams of the ripened cheeses (without rind) was frozen at \(-80\)\({}^{\circ}\)C. Before the analyses, the cheese samples were stored at 4\({}^{\circ}\)C for 16 h in order to stabilize the interactions between the matrix and volatile compounds.  
Volatile compounds were extracted by using a purge and trap extraction system. The sample was shaken and heated (incubation). The station performs the purge of the headspace (GERSTEL MPS equipped dynamic Head Space (DHS)) by controlling the temperature, agitation, and inert gas flow using needles through the septum of the flask. The extracted compounds were trapped and concentrated on the temperature-controlled trap (tenax, 30 \({}^{\circ}\)C, volume of 300 mL He, flow rate of He 30 mL/min). The water in the trap was removed using a dry inert gas (dry purge: 30 \({}^{\circ}\)C, volume: 300 mL He, flow rate: He 50 mL/min).  
The GC-MS analyses were performed on an Agilent 7890B (Santa Clara, CA, USA) equipped with a mass selective detector (Agilent 5977B, Santa Clara, CA, USA). Samples were analyzed on a PEG capillary column (HP-Innowax, 60 m \(\times\) 0.32 mm, 0.25 \(\upmu\)m film). The column carrier gas was helium at a constant flow rate of 1.6 mL-min\({}^{-1}\). Injection was performed in a splitless mode (1 min). The oven temperature was held at 40 \({}^{\circ}\)C for 5 min, increased to 155 \({}^{\circ}\)C at a rate of 4 \({}^{\circ}\)C\(\cdot\)min\({}^{-1}\), increased from 155 to 250 \({}^{\circ}\)C at a rate of 20 \({}^{\circ}\)C\(\cdot\)min\({}^{-1}\) and finally maintained at 250 \({}^{\circ}\)C for 5 min.  
Compounds were identified by their retention time and by comparing their mass spectrum with those of the NIST 2017 Mass Spectral Library [20]. Only compounds with a score above 80% were selected.  
The signal abundance (TIC-Total Ion Current) was used to relatively quantify the volatile compounds of cheees by means of their chromatographic areas.