## 3 Results and Discussion
### Sensory Test
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Chemical Compounds a**} & \multicolumn{8}{c}{**Samples**} \\ \cline{2-10}  & **GPP** & **CPC36** & **EPC36** & **CPC94** & **EPC94** & **CPC169** & **EPC169** & **CPC190** & **EPC190** \\ \hline Acids & & & & & & & & & \\ Acetic acid & n.d. & 7.4 & 15.6 & 13.6 & 16.8 & 12.6 & 12.6 & 11.1 & 13.9 \\ Butanoic acid & n.d. & 4.1 & 10.6 & 12.5 & 7.3 & 7.3 & 7.3 & 6.0 & 9.9 \\
4-Hydroxybutanoic acid & 4.1 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Hexanoic acid & 1.6 & 1.9 & 4.6 & 5.7 & 3.4 & 5.8 & 4.2 & 3.6 & 4.8 \\ Pentanoinc acid-2-hydroxy-4-methyl & n.d. & 1.7 & 3.4 & 1.4 & 1.9 & 1.4 & 1.2 & 1.2 & 1.2 \\ Nonanoic acid & 3.4 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ ketones & & & & & & & & \\
2-Pentanone & n.d. & 2.2 & 0.8 & 1.5 & 0.9 & 2.7 & 0.8 & 2.7 & 0.8 \\
3-Hydroxy-2-butanone & n.d. & 23.8 & 41.8 & 31.1 & 49.6 & 7.6 & 22.3 & 14.0 & 34.6 \\
2-Heptanone & n.d. & 0.2 & 0.4 & 0.8 & 0.4 & 0.5 & 0.6 & 1.3 & 0.3 \\ p-Phenylacetophenone & 4.2 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Alcohol & & & & & & & & & \\ Isoamyl alcohol & 4.9 & 7.8 & 2.7 & 6.7 & 8.2 & 27.2 & 37.7 & 10.4 & 15.0 \\
2-Butanol & n.d. & 0.7 & 2.6 & 4.8 & 2.1 & 2.5 & 2.6 & 1.7 & 4.1 \\
2-Phenylethanol & 11.3 & n.d. & 1.4 & n.d. & 1.0 & n.d. & 1.5 & n.d. & 0.9 \\ Hydrocarbons & & & & & & & & & \\ Hexane 2-methyl & n.d. & 3.0 & 0.7 & 1.0 & 0.6 & 2.2 & 0.7 & 2.6 & 0.8 \\ Heptane 2,4-dimethyl & 3.2 & 2.0 & 2.7 & 3.0 & 3.2 & 2.6 & 1.4 & 1.6 & 3.2 \\ Nonane & 2.2 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Nonane 2,5-methyl & 2.3 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Decane & 1.8 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Dodecane & 2.3 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Hexadecane & 1.7 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Aldeyde & & & & & & & & & \\ Hexanal & 3.2 & 22.0 & 2.8 & 5.6 & 0.2 & 18.1 & 1.0 & 15.8 & 2.4 \\ Heptanal & n.d. & 21.8 & 4.4 & 6.6 & 0.5 & 6.6 & 1.5 & 25.0 & 2.6 \\ Nonanal & 1.7 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Monoterpene & & & & & & & & & \\ D-Limonene & 6.3 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ \(\alpha\)-Pinene & 2.1 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Carene & 1.5 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Esters & & & & & & & & & \\ Octanoinc acid, ethyl ester & 9.6 & n.d. & 1.3 & n.d. & 1.1 & n.d. & 1.2 & n.d. & 0.7 \\ Butanedioic acid, diethyl ester & 2.2 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Decanoic acid, ethyl ester & 9.7 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ Diol & & & & & & & & & \\
2,3-Butanediol & 20.6 & 1.4 & 4.1 & 5.6 & 2.9 & 2.9 & 3.4 & 2.8 & 4.9 \\ \hline \hline \end{tabular}  
* Data are means percentage of three replicate expressed as (peak area of each compound/total area of significant peaks) \(\times\) 100. Abbreviations: GPP, grape pomace powder; CPC36, CPC94, CPC169 and CPC190, control primosale cheese with \(L\)_lactis_ MISE36, MISE94, MISE169 and MISE190, respectively; EPC36, EPC94, EPC169 and EPC190 experimental primosale cheese with 1% of GPP and \(L\)_lactis_ MISE36, MISE94, MISE169 and MISE190, respectively; n.d., not detectable.  
\end{table} 
Table 2: Volatile organic compounds emitted from GPP and primosale chees at 1-month of ripening.