## 2 Results
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Identified Compounds** & **Odor Threshold a** & **Odor Description a** \\ \hline \multicolumn{3}{c}{**Acids**} \\ Acetic acid & 0.022 [20] & Vinegar [6; 16; 20; 31; 32; 33], vinegar sour [34], \\  & & sharp [34], pungent [6] \\  & & Vomit [31; 36], cheese [31; 34; 36; 37], \\ Butanoic acid & 0.001 [20]–240 [35] & rotten [34], sharp [34], rancid cheess [6], \\  & & putrid [6], swew [6; 36], buttery [37] \\ Hexanoic acid & 3000 [35] & Sharp [34], goaty [34; 36], pungent [6], blue cheese [6], sour [6] \\  & & Goaty [6; 37], waxy [6; 37], soapy [6], \\ Octanoic acid & 3000 [35] & musty [6], rancid [6; 37], fruity [6], \\  & & unpleasant [37], fatty [37], body odor [36; 37] \\  & & Waxy-sweet [34], rancid fatty [6] \\ Tetradecanoic acid & 10000 [35] & \\
**Aldehydes** & & \\ Pentanal & 12–42 [38] & Woody [36], bitter oily [36] \\ Hexanal & 4.5–5.00 [35] & Green apple [36], grassy [36] \\  & & Green [5; 38; 39], animals [5], \\ Nonanal & 1 [35] & grass-like [5; 38; 39], fatty [5; 39; 40], \\
**Alcohols** & & \\
2-Ethyl-1-hexanol & & & Spicy [5] \\
1-Propanol & 9000 [37] & Pungent [6] \\
1-Butanol & 500 [41] & Medicinal [40], floral [36], fragrant [36], \\  & & fruity [36], sweet [36], \\
1-Pentanol & 4000 [38] & Alcoholic [5], iodoform-like [5] \\
**Esters** & & \\ Ethyl acetate & 5000 [35] & Sticky [36], sweet [36] \\ Ethyl butanoate & 1 [35] & Sweet [36], fruity [36] \\  & & & Pineapple [35], sharp [35] \\  & & Sweet [37], fruity [37], pineapple [37], \\ Propyl propanoate & & & apple [37], banana [37], bilberry [37], \\  & & & cider [37], cranberry [37], durian [37] \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Odor description and odor threshold in water (\(\mu\)g kg\({}^{-1}\)) of the identified volatile organic compounds in the assessed milk and mozzarella cheese. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & & & **Milk** & & & **Mozzaella Cheese** \\ \hline
**R.T.** & **Identified Compounds** & **Exp a** & **Ctl b** & **\(p\)-Value** & **Exp a** & **Ctl b** & **\(p\)-Value** \\ \hline \multicolumn{3}{c}{**Hydrocarbons**} & \(2.25\pm 0.75\) & **ND** & / & \(2.17\pm 0.08\) & \(2.19\pm 0.08\) & **NS** \\
2.12 & Hexane & ND & ND & / & \(1.79\pm 0.14\) & \(1.76\pm 0.14\) & NS \\
4.25 & Toluene & \(2.25\pm 0.75\) & ND & / & \(1.61\pm 0.05\) & \(1.60\pm 0.05\) & NS \\
6.57 & \(p\)-Yylene b  & ND & ND & \(1.06\pm 0.08\) & \(1.08\pm 0.08\) & NS \\
7.11 & Styrene b  & ND & ND & \(1.28\pm 0.15\) & \(1.38\pm 0.15\) & NS \\
10.76 & Limonene & ND & ND & \(1.21\pm 0.08\) & \(1.18\pm 0.08\) & NS \\
**Ketones** & \(2.59\pm 0.07\) & \(3.12\pm 0.07\) & *** & **2.11\(\pm 0.15\)** & \(2.12\pm 0.15\) & NS \\
1.69 & Acetone & \(2.50\pm 0.06\) & \(2.92\pm 0.06\) & *** & ND & ND \\
2.13 & 2-Butanone & ND & \(2.59\pm 1.44\) & / & ND & ND \\
7.16 & 2-Heptanone & \(1.70\pm 0.15\) & \(1.94\pm 0.15\) & NS & \(1.44\pm 0.13\) & \(1.49\pm 0.13\) & NS \\
12.43 & 2-Nonanone & \(1.85\pm 0.15\) & \(1.34\pm 0.15\) & NS & \(0.80\pm 0.15\) & \(0.85\pm 0.15\) & NS \\
2.06 & 2-Butanedione & ND & ND & \(1.53\pm 0.14\) & \(1.56\pm 0.14\) & NS \\
3.07 & 2-Sentanedione & ND & ND & ND & \(0.94\pm 0.4\) & / \\
3.27 & 3-Hydroxy-2-butanone & ND & ND & \(1.80\pm 0.16\) & \(1.71\pm 0.16\) & NS \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._