## 3 Results and Discussion
### Volatile Compound Profiles in Cheeses
\begin{table}
\begin{tabular}{l l l l l l l l l} \hline \hline \multicolumn{1}{c}{**Chemical Family**} & \multicolumn{1}{c}{**Volatile Compounds**} & \multicolumn{1}{c}{**Chinese Category**} & \multicolumn{1}{c}{**Cow Bered Milk**} & \multicolumn{1}{c}{**Category \(\times\) Bred**} \\ \cline{2-9}  & **Gantal** & **Salens** & **Significance** & **OB_M** & **Salens,M** & **Significance** & **Significance** \\ \hline \multirow{9}{*}{**Ester**} & Botanoic acid, ethyl ester & \(20.6\pm 10.3\) & \(139.6\pm 72.4\) & *** & 86.2 \(\pm\) 79.9 & 61.3 \(\pm\) 61.3 & NS & NS \\  & Decanoic acid, ethyl ester & \(1.4\pm 0.6\) & \(158.9\pm 98\) & *** & 9.3 \(\pm\) 10.2 & 7.2 \(\pm\) 10.1 & NS & NS \\  & Decanoic acid, ethyl ester & \(0.0\pm 0.0\) & \(2.3\pm 1.4\) & *** & 1.3 \(\pm\) 1.5 & 09 \(\pm\) 1.5 & NS & NS \\  & Heanoide, 2-methylgroup ester & \(5.4\pm 4.2\) & **119.1 \(\pm\) 11.1 & NS & 9.5 \(\pm\) 8.8 & 87 \(\pm\)9.3 & NS & NS \\  & Heanoide acid, ethyl ester & \(328.2\pm 2.2\) & \(305.8\pm 156.0\) & *** & 1837.1 \(\pm\) 178.8 & 1412.3 \(\pm\) 172.0 & NS & NS \\  & Heanoide acid, ethyl ester & \(2.3\pm 2.7\) & \(31.2\pm 1.2\) & **NS** & 29 \(\pm\) 2.1 & 2.5 \(\pm\) 2.4 & NS & NS \\  & **isonomy** & \(0.0\pm 0.0\) & \(0.7\pm 0.4\) & *** & 0.4 \(\pm\) 0.5 & 0.3 \(\pm\) 0.5 & NS & NS \\  & **isotypalactic** & \(0.0\pm 0.0\) & \(14.3\pm 7.4\) & *** & 7.8 \(\pm\) 9.0 & 65 \(\pm\)9.6 & ** & ** \\  & Isoppenalactic & \(0.0\pm 0.0\) & \(4.7\pm 3.1\) & *** & 2.5 \(\pm\) 3.3 & 2.0 \(\pm\) 3.6 & NS & NS \\  & Osborne acid, 2-phenyl ester & \(1.4\pm 0.9\) & \(2.1\pm 1.7\) & **NS** & 19 \(\pm\) 1.4 & 17 \(\pm\) 1.5 & NS & NS \\  & Octanoic acid, ethyl ester & \(4.8\pm 3.5\) & \(69.0\pm 4.4\) & *** & 401 \(\pm\) 4.5 & 36 \(\pm\) 4.68 & NS & NS \\  & **Papanoid acid, 2-hydroxy, ethyl ester** & \(0.0\pm 0.0\) & \(13.2\pm 8.2\) & *** & 72 \(\pm\) 9.0 & 55 \(\pm\)9.0 & NS & NS \\  & Pomponic acid, ethyl ester & \(20.1\pm 1.9\) & \(359.0\pm 20.6\) & *** & 325 \(\pm\) 2.9 & 130 \(\pm\) 17.6 & NS & NS \\  & sec-butyl acetate & \(6.9\pm 9.2\) & \(60.0\pm 51.9\) & *** & 36.4 \(\pm\) 46.3 & 244 \(\pm\) 28.9 & NS & NS \\ \hline \multirow{9}{*}{**Ester**} & 23-Pretanolence & \(2.0\pm 1.8\) & \(0.0\pm 0.0\) & *** & 0.6 \(\pm\) 1.1 & 13 \(\pm\) 1.7 & ** \\  & 2-Butanone & \(1909.9\pm 16.1\) & \(1604.0\pm 867.9\) & NS & 17664.6 \(\pm\) 68.7 & 1791.1 \(\pm\) 535.8 & NS & NS \\  & 2-Hepanone & \(179.9\pm 13.3\) & \(188.8\pm 12.4\) & **NS** & 19 \(\pm\) 13.0 & 178 \(\pm\) 13.4 & NS & NS \\  & 2-Hexanone & \(0.8\pm 13.1\) & \(21.1\pm 17\) & **NS** & 16 \(\pm\) 16 & 10 \(\pm\) 1.5 & NS & NS \\  & 2-Hydroxy-3+pentanence & \(3.8\pm 1.8\) & \(1.1\pm 1.2\) & *** & 22 \(\pm\) 2.0 & 29 \(\pm\) 2.2 & ** & ** \\  & 2-Nonanone & \(9.9\pm 8.5\) & \(6.8\pm 2.2\) & NS & 85 \(\pm\) 6.6 & 91 \(\pm\) 7.1 & NS & NS \\ Ketene & 2-Pentanone & \(22.4\pm 1.67\) & \(31.3\pm 20.7\) & **NS** & 27 \(\pm\) 9.6 & 232 \(\pm\) 9.6 & NS & NS \\  & 2-Propanance, 1-hydroxy- & \(40.4\pm 1.5\) & \(2.9\pm 2.1\) & NS & 33 \(\pm\) 19.4 & 3\(\pm\) 16 & NS & \\  & 2-Diendence & \(0.9\pm 0.5\) & \(10.0\pm 0.5\) & **NS** & \(10.0\pm 0.5\) & \(10.0\pm 0.6\) & NS & NS \\  & 2-Diendence & \(0.9\pm 0.5\) & \(10.0\pm 0.5\) & **NS** & \(10.0\pm 0.5\) & \(10.0\pm 0.6\) & NS & NS \\  & 4-Octanone, 5-hydroxy-2-dimethyl- & \(0.0\pm 0.0\) & \(4.5\pm 3.6\) & *** & 2.5 \(\pm\) 3.5 & 17 \(\pm\) 3.3 & NS & NS \\  & 8-Non-2-one & \(1.0\pm 10.0\) & \(10.0\pm 0.4\) & **NS** & \(11.1\pm 0.8\) & \(11.0\pm 0.8\) & NS & NS \\  & Acetino & \(6637\pm 4011\) & \(24.4\pm 181\) & *** & 389 \(\pm\) 30.8 & 485 \(\pm\) 44.8 & ** & ** \\  & **Acetino** & \(143\pm 6.9\) & \(154\pm 81\) & NS & 144 \(\pm\) 7.5 & 138 \(\pm\) 5.9 & NS & ** \\ \hline \multirow{9}{*}{**Terpene**} & D-Limonance, dibydro-s-phenyl- & \(0.0\pm 0.0\) & \(2.7\pm 0.7\) & *** & 15 \(\pm\) 1.5 & 09 \(\pm\) 1.4 & NS & NS \\  & 3-Methyl-2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-4-trimethyl- & \(0.6\pm 1.9\) & 24 \(\pm\) 2.0 & NS & 2.2 \(\pm\) 2.0 & NS & NS \\  & 2-Diendence, 2-ethyl-3+-2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-methyl-3+2-4-trimethyl- & \(0.4\pm 1.6\) & *** & 2.3 \(\pm\) 4.8 & 22 \(\pm\) 3.2 & NS & NS \\  & 2  
Butanoic acid presented a weak statistical difference when taking into consideration the \"milk breed\", with the amount in cheeses made with _[PERSON]_'s milk being slightly higher than those made with milk from other dairy cow breeds.