## 3 Results
### Fatty Acid Profile  
Twenty-two fatty acids in concentration \(>\)0.1% were identified in Provolone del Monaco cheese samples, from C4:0 (butyric acid) to C20:3n3 (eicosatrienoic acid), including c9t11-conjugated linoleic acid isomer (CLAc9t11). The identification of the fatty acids is reported in Table 2a,b.  
The fatty acid profile of cheese largely reflected that of the raw milk from which cheese was made [22; 23; 24; 25]. Medium chain fatty acids (MCFAs, from C10:0 to C16:1) were the most abundant in all the samples, with values reaching 49%. Among MCFAs, palmitic acid (C16:0) was the most representative, with a percentage of approximately 29%. Long chain fatty acids (LCFAs, from C17:0 to C20:3n3) reached approximately 44%, with oleic acid (C18:1n9c) as the most abundant (21%). Short chain fatty acids (SCFAs, from C4:0 to C8:0) reached values of approximately 6%. Concentrations of approximately 0.65% of c9t11 CLA were detected. In recent years, attention has been paid towards the potential benefits of short chain fatty acids and CLA [26; 27]. For instance, the roles and importance of butyric acid has been expanding steadily: immunomodulatory activity of butyric acid in the gastrointestinal tract, the positive effects on irritable bowel syndrome, in non-specific inflammatory bowel diseases, in cancer prevention and treatment [28; 29].  
The analysis revealed that saturated fatty acids (\(\Sigma\)SFAss) represented approximately 69%, with C16:0 as the most abundant \(\Sigma\)SFA. Among unsaturated fatty acids (\(\Sigma\)UFAs), monounsaturated (\(\Sigma\)MUFA) represented approximately 24% of \(\Sigma\)UFA, and the most abundantly detected \(\Sigma\)MUFA was oleic acid (C18:1n9c). Finally, polyunsaturated fatty acids (\(\Sigma\)PUFA) represented just 6%, with linoleic acid (C18:2n6c) as the most representative \(\Sigma\)PUFA (3.6%). All these results are in agreement with [PERSON] et al. [3]. A few significant differences in fatty acid concentrations were detected during ripening. Regarding the 3 kg cheese samples, capric acid (C10:0) showed a significant increase (from 2.49% to 2.83%) in the C portions; the linoleicidic acid value (C18:2n6t), however, decreased significantly (from 0.57% to 0.53%) in the S portions. In the 5 kg samples, capric acid (C6:0) showed a significant increase (from 1.90% to 2.21%) in the S portions; oleic acid (C18:1n9c), on the opposite, showed a significant decrease (from 21.19% to 20.77%) in the S portions.  
The reduction of the LCFA and the increase of the SCFA observed could be due to the action of indigenous milk lipases [6] or to the action of gastric lipases present in the goat rennet used to produce Provolone del Monaco cheese [3]. These lipases preferentially hydrolyze long chain fatty acids to produce short chain fatty acids. Depending on their concentration and perception threshold, volatile fatty acids can either positively or negatively contribute to the aroma of the cheese or to a rancidity defect [8].  
Lipolysis is classified as spontaneous or induced [30]. Free fatty acid flavors are produced by lipase activity and originate from short-chain FFA, with described flavors that are reminiscent of vinegar, cheese, sweat, and soap [31]. These FFA are generated by the enzymatic hydrolysis of ester bonds of triglycerides. Oxidized flavors are due to the autoxidation of fatty acids and are characterized by cardboard, metallic, and mushroom flavors [32; 33].