## 3 Results and Discussion
### Odour Sensory Profile  
We performed a one-way ANOVA for each sensory attribute with the assessor as the factor. The results of the analyses revealed that the panel worked as a whole (p-value between 0.65 and 0.95 for most attributes).  
Table 3 presents the results of the descriptive analysis (mean and standard deviation) and the analysis of variance (rennet \(\times\) feeding) of odour attributes. The results show that there was a single qualitative profile for the analysed cheeses, with butter, cake, goat, and butyric/propionic acid olfactory notes. Additionally, cheeses from goats fed with a diet based on dried citrus pulp pellets made with vegetable coagulant had toffee and nut olfactory notes. For common sensory attributes, the effect of rennet was significant for butter (\(p<0.05\)), cake (\(p<0.05\)), goat (\(p<0.001\)), and butyric/propionic acid (\(p<0.01\)). The effect of diet was significant for overall intensity (\(p<0.001\)), butter (\(p<0.01\)) and goat (\(p<0.001\)), and there was (rennet \(\times\) feeding) interaction effect for butter (\(p<0.001\)), cake (\(p<0.001\)), and goat (\(p<0.01\)). The cheeses made with animal rennet showed a higher odour intensity for butter, cake, goat, and butyric/propionic acid olfactory notes than vegetable rennet ones. These observations agree with the findings of researchers for Andalusian goat chees [14]. Cheeses from goats fed with a diet based on dried citrus pulp pellets had higher overall odour intensity and a greater goat olfactory note than the cheeses from goats fed with the control diet. In addition, these cheeses had toffee and nut olfactory notes.  
Unfortunately, very little research has been conducted on the flavour of goat chees [14; 35; 36], and most of these works only give information on the cheeses' basic tastes or trigeminal sensations [37; 38; 39; 28; 31] and not on the odour and aroma attributes characterising them.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Odour Attribute** & \multicolumn{2}{c}{**Rennet**} & \multicolumn{2}{c}{**Diet**} & \multicolumn{2}{c}{**F-Value**} & \multicolumn{1}{c}{\(p\)**-Value**} \\ \hline \multirow{3}{*}{Overall intensity} & Animal: & \(6.2\pm 0.9\) & Control: & \(5.7\pm 0.9\) 1  & R 1: & & ns \\  & Vegetable: & \(6.0\pm 0.8\) & DOP40: & \(6.1\pm 0.6\) 3  & D 2: & 14.15 & 0.001 \\  & Animal: & \(-\) & Control: & \(6.5\pm 0.8\) 4  & R*D: & & ns \\  & Animal: & \(5.3\pm 0.8\) & Control: & \(5.1\pm 0.7\) 1  & R*D: & & 0.48 & 0.05 \\ Butter & Vegetable: & \(5.0\pm 1.7\) & DOP40: & \(4.8\pm 2.1\) 1  & D & 5.97 & 0.01 \\  & & DOP80: & \(5.6\pm 0.7\) 1  & R*D: & & 0.52 & 0.001 \\  & Animal: & \(5.0\pm 0.7\) & Control: & \(4.8\pm 0.7\) 1  & R*D: & & ns \\  & Vegetable: & \(4.7\pm 0.9\) & DOP40: & \(4.8\pm 0.9\) & D: & ns \\  & & DOP80: & \(5.0\pm 1.0\) & R*D: & 0.07 & 0.001 \\  & Animal: & \(-\) & Control: & \(1.2\pm 1.7\) & R: & - & - \\ Toffee & Vegetable: & \(1.8\pm 1.3\) & DOP40: & - & D: & - & - \\  & & DOP80: & \(1.6\pm 0.7\) 1  & R*D: & & - & - \\ Nuts & \(-\) & Control: & - & R: & - & - \\ Vegetable: & \(1.7\pm 0.9\) & DOP40: & \(1.3\pm 0.6\) & D: & - & - \\  & & DOP80: & \(1.9\pm 1.4\) & R*D: & - & - \\ Goat & \(-\) & Vegetable: & \(1.9\pm 1.5\) & DOP40: & \(3.6\pm 1.1\) 1  & D & 40.52 & 0.001 \\  & & DOP80: & \(2.1\pm 1.2\) 1  & R*D: & & 0.564 & 0.01 \\ Butyric/propionic acid & Animal: & \(5.1\pm 1.0\) & Control: & \(5.0\pm 0.8\) & R: & 9.83 & 0.01 \\ Vegetable: & Vegetable: & \(4.6\pm 0.8\) & DOP40: & \(4.7\pm 0.9\) & D: & ns \\  & & DOP80: & \(4.7\pm 1.0\) & R*D: & & ns \\ \hline \hline \end{tabular}
\end{table}
Table 3: Descriptive measures (mean and standard deviation) and analysis of variance (rennet \(\times\) feeding) of odour attributes (F-value and probability value).