## 3 Results and Discussion
### Volatile Compounds in Cheese  
Fresh samples of RP cheese without the addition of wild garlic (RP0N) were not significantly different (positive PC1 and PC2 axis scores) compared to the stored RP2N samples (Figure 1). On the contrary, fresh samples made from RP milk with the addition of wild garlic (RP0H) (positive PC1 and PC2 axis scores) had significantly different aroma profiles than the samples stored at 4 \({}^{\circ}\)C for 2 weeks. In this case, RP cheese with wild garlic made in two production series had significantly different aroma profiles following storage. The samples from the first series had an aroma profile within the positive PC1 axis score and negative PC2 axis score. In contrast, the samples from the second series had an aroma profile within the negative PC1 and positive PC2 axis scores. Fresh samples of HF cheese without the addition of wild garlic (positive PC1 and PC2 axis scores) were significantly different from the stored ones (negative PC1 and positive PC2 axis scores). Samples of HF chees containing wild garlic (HF0H) had similar aromatic profiles (positive PC1 axis score 68.2%), which were significantly different from the HF2H samples of stored HF chees (negative PC1 and PC2 axis scores). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Feature**} & \multicolumn{4}{c}{**Milk Source**} & \multirow{2}{*}{\(p\)**-Value**} \\ \cline{2-2} \cline{4-7}  & \multicolumn{2}{c}{**HF**} & & \multicolumn{2}{c}{**RP**} & \\ \cline{2-2} \cline{4-7}  & **N** & **H** & **N** & **H** & **S** & **A** \\ \hline \multicolumn{7}{c}{Sensory quality of cheeses on a five-point scale} \\ \hline Color & 4.91 \(\pm\) 0.20 & 4.81 \(\pm\) 0.36 & 4.63 \(\pm\) 0.62 & 4.66 \(\pm\) 0.60 & NS & NS \\ Appearance & 4.56 \(\pm\) 0.54 & 4.69 \(\pm\) 0.48 & 4.41 \(\pm\) 0.61 & 4.34 \(\pm\) 0.57 & NS & NS \\ Texture & 4.53 \(\pm\) 0.62 & 4.63 \(\pm\) 0.43 & 4.38 \(\pm\) 0.56 & 4.31 \(\pm\) 0.44 & NS & NS \\ Taste & 4.59 \(\pm\) 0.46 & 4.66 \(\pm\) 0.44 & 4.53 \(\pm\) 0.62 & 4.66 \(\pm\) 0.44 & NS & NS \\ Smell & 4.75 \(\pm\) 0.37 & 4.84 \(\pm\) 0.35 & 4.41 \(\pm\) 0.61 & 4.53 \(\pm\) 0.59 & * & NS \\ Overall quality & 4.66 \(\pm\) 0.27 & 4.73 \(\pm\) 0.23 & 4.47 \(\pm\) 0.43 & 4.51 \(\pm\) 0.33 & * & NS \\ \hline \multicolumn{7}{c}{Discriminant intensity of cheese taste and smell} \\ \hline Milky taste & 3.25 \(\pm\) 1.39 & 2.47 \(\pm\) 1.77 & 3.19 \(\pm\) 1.11 & 2.06 \(\pm\) 1.06 & NS & *** \\ Sour taste & 2.81 \(\pm\) 1.11 & 2.09 \(\pm\) 1.10 & 3.25 \(\pm\) 1.00 & 2.31 \(\pm\) 0.95 & NS & *** \\ Herbal taste & 0.00 \(\pm\) 0.00 & 4.19 \(\pm\) 0.68 & 0.00 \(\pm\) 0.00 & 4.06 \(\pm\) 0.93 & NS & *** \\ Bitter taste & 0.47 \(\pm\) 0.88 & 0.75 \(\pm\) 0.68 & 0.63 \(\pm\) 1.02 & 1.00 \(\pm\) 1.03 & NS & NS \\ Piquant taste & 0.31 \(\pm\) 0.60 & 2.22 \(\pm\) 1.48 & 0.50 \(\pm\) 0.89 & 1.94 \(\pm\) 1.53 & NS & *** \\ Salty taste & 2.94 \(\pm\) 0.98 & 2.69 \(\pm\) 0.95 & 2.56 \(\pm\) 0.96 & 2.56 \(\pm\) 0.89 & NS & NS \\ Pleasant taste & 4.44 \(\pm\) 0.73 & 4.47 \(\pm\) 0.56 & 4.25 \(\pm\) 0.77 & 4.19 \(\pm\) 0.66 & NS & NS \\ Milky smell & 3.25 \(\pm\) 1.34 & 1.94 \(\pm\) 1.69 & 3.31 \(\pm\) 1.01 & 1.94 \(\pm\) 1.18 & NS & *** \\ Sour smell & 2.50 \(\pm\) 1.21 & 2.16 \(\pm\) 1.21 & 2.81 \(\pm\) 1.38 & 1.81 \(\pm\) 1.11 & NS & * \\ Herbal smell & 0.00 \(\pm\) 0.00 & 4.41 \(\pm\) 0.71 & 0.00 \(\pm\) 0.00 & 4.25 \(\pm\) 1.18 & NS & *** \\ Pleasant smell & 4.53 \(\pm\) 0.62 & 4.44 \(\pm\) 0.81 & 4.19 \(\pm\) 0.83 & 4.44 \(\pm\) 0.73 & NS & NS \\ \hline \hline \end{tabular} Abbreviations: HF—these from Polish Holstein-Friesian breed Black-and-White type milk; RP—chees from Polish Red breed milk; N—chees with no wild garlic addition; H—chees with wild garlic; S—breed effect; A—wild garlic addition effect. * _p_\(\leq\) 0.05;*** _p_\(\leq\) 0.001; NS: _p_\(>\) 0.05. No significant interactions were found between effects (_p_\(>\) 0.05). Values are expressed as the mean of sixteen determinations (two series of production \(\times\) eight panelists) \(\pm\) standard deviation (SD).  
\end{table}