## 3 Results and Discussion
### Spirulina Effects on Mozzarella Cheese's Chemical Composition
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**VOCs**} & \multirow{2}{*}{**RT**} & \multirow{2}{*}{**Match Factor**} & \multirow{2}{*}{**MZ**} & \multicolumn{4}{c}{**Group**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**_p_**} \\ \cline{4-7} \cline{6-9}  & & & & **C** & & **S** & \\ \hline _Aldehyde_ & & & & 201.38 & 128.30 & 44.87 & 0.2934 \\ Propanal, 2-methyl- & 4.4 & 93.6 & 72 & 4.44 & 1.17 & 1.98 & 0.2872 \\ Pentanal & 12.1 & 95.2 & 58 & 9.59 & 2.58 & 2.23 & 0.0684 \\ Hexanal & 18.5 & 98.5 & 56 & 61.62 & 53.06 & 19.68 & 0.7690 \\ Benzeneacetaldehyde & 30.2 & 85.4 & 91 & 17.49 & 0.71 & 10.77 & 0.3130 \\ Heptanal & 23.5 & 96.5 & 70 & 5.27 & 6.61 & 2.18 & 0.6784 \\ Benzaldehyde & 26.7 & 98.7 & 106 & 44.87 & 59.03 & 21.52 & 0.6581 \\ Butanal, 3-methyl- & 8.9 & 97.2 & 58 & 44.37 & 2.30 & 18.28 & 0.1547 \\ Butanal, 2-methyl- & 9.5 & 94.0 & 58 & 13.73 & 2.84 & 8.11 & 0.3791 \\ _Ketone_ & & & & 451.35 & 239.79 & 169.09 & 0.4104 \\
2-3-Patanedione & 12.5 & 90.9 & 100 & 3.94 & 4.78 & 1.59 & 0.7216 \\ Cyclobutanone, 2,2,3-trimethyl- & 14.7 & 92.1 & 55 & 3.33 & 1.50 & 1.10 & 0.2816 \\
2-Heptanone & 23.2 & 97.9 & 58 & 24.23 & 57.56 & 26.07 & 0.4008 \\
2-Butanone & 6.0 & 91.5 & 72 & 2.22 & 4.11 & 1.00 & 0.2296 \\ Acetoin & 14.9 & 96.2 & 45 & 406.57 & 158.01 & 155.26 & 0.3008 \\
2-Pentanone & 11.8 & 95.1 & 86 & 3.82 & 4.36 & 1.49 & 0.8083 \\ Cyclohexanone & 23.9 & 87.7 & 98 & 0.47 & 0.40 & 0.18 & 0.8010 \\
2-Hydroxy-3-pentanone & 20.3 & 90.4 & 45 & 3.93 & 2.99 & 1.09 & 0.5653 \\
2-Octanone & 27.4 & 90.6 & 58 & 0.19 & 0.48 & 0.16 & 0.2730 \\
2-Nonanone & 31.2 & 95.8 & 58 & 3.66 & 5.60 & 1.51 & 0.3988 \\
**_Alcohol_** & & & & 498.54 & 303.11 & 232.63 & 0.5742 \\
1-Propanol, 2-methyl- & 8.4 & 96.2 & 43 & 14.25 & 6.73 & 8.70 & 0.5634 \\
1-Pentanol & 17.6 & 97.9 & 55 & 12.16 & 22.64 & 1.76 & 0.0057 \\
1-Hexanol & 22.6 & 98.1 & 56 & 15.31 & 39.64 & 12.49 & 0.2174 \\
2-Heptanol & 23.7 & 88.8 & 45 & 2.75 & 2.34 & 1.46 & 0.8489 \\ Phenyllyl Alcohol & 33.1 & 86.3 & 91 & 81.30 & 1.66 & 45.33 & 0.2702 \\ Isopropyl Alcohol & 10.8 & 86.1 & 45 & 10.58 & 32.60 & 16.28 & 0.3758 \\
1-Hexanol, 4-methyl- & 26.8 & 93.4 & 70 & 0.76 & 1.76 & 0.30 & 0.0563 \\
2-Ethlyl-1-hexanol & 29.0 & 87.9 & 57 & 2.10 & 2.02 & 0.31 & 0.8595 \\ Cyclobutanol & 1.9 & 85.8 & 44 & 96.12 & 124.01 & 51.81 & 0.7166 \\
1-Propanol & 5.0 & 94.3 & 59 & 0.86 & 0.82 & 0.29 & 0.9331 \\
1-Butanol, 3-methyl- & 15.8 & 99.0 & 55 & 249.04 & 49.89 & 108.72 & 0.2428 \\
1-Butanol, 2-methyl- & 16.0 & 98.3 & 57 & 33.08 & 17.84 & 16.38 & 0.5351 \\
1-Heptanol & 26.8 & 89.8 & 55 & 0.59 & 1.17 & 0.22 & 0.1058 \\ _Ester_ & & & & 243.88 & 157.26 & 57.08 & 0.3245 \\ Butanoic acid, ethyl ester & 18.0 & 96.6 & 88 & 18.17 & 7.25 & 10.01 & 0.4699 \\ Acetic acid, butyl ester & 18.8 & 88.2 & 56 & 45.54 & 36.38 & 22.32 & 0.7815 \\
1-Butanol, 3-methyl-, acetate & 21.9 & 97.1 & 55 & 11.87 & 10.54 & 8.25 & 0.9129 \\ Hexanoic acid, ethyl ester & 27.0 & 96.1 & 88 & 15.86 & 4.17 & 11.11 & 0.4846 \\ Subluric acid dibutyl ester & 4.1 & 88.2 & 56 & 42.08 & 48.27 & 15.07 & 0.7813 \\ CH\({}_{3}\)C(O)OCH(\({}_{3}\)X)(O)CH\({}_{3}\)(_Actou_ & 24.1 & 90.5 & 87 & 0.31 & 0.52 & 0.30 & 0.6337 \\ _acetule_) & & & & & & & \\ n-Caproic acid vinyl ester & 27.0 & 87.3 & 99 & 10.96 & 5.03 & 6.35 & 0.5337 \\ Propanoic acid, pentyl ester & 30.7 & 85.9 & 70 & 0.43 & 0.42 & 0.10 & 0.9127 \\ Acetic acid ethyl ester & 5.8 & 96.3 & 86 & 35.55 & 21.50 & 11.36 & 0.4156 \\ Ethyl Acetate & 6.2 & 98.1 & 70 & 39.18 & 11.96 & 21.20 & 0.3987 \\ Propanoic acid, ethyl ester & 12.5 & 97.7 & 57 & 17.04 & 7.96 & 7.80 & 0.4419 \\ n-Propyl acetate & 12.8 & 97.4 & 61 & 1.31 & 1.86 & 0.86 & 0.6696 \\ Isobutyl acetate & 16.6 & 93.8 & 73 & 2.31 & 0.42 & 0.51 & 0.0471 \\
1-Butanol, 2-methyl-, acetate & 22.0 & 89.0 & 70 & 2.93 & 0.87 & 1.63 & 0.4077 \\ Acetic acid, 2-phenylethyl ester & 36.9 & 90.2 & 104 & 3.71 & 0.15 & 0.17 & 0.0048 \\ \hline \hline \end{tabular}
\end{table}