## 3 Results and Discussion
### Variability and Correlation of Payoya Goat Cheese Volatile Compounds and Odour Attributes
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Volatile Compound** & **Sensory Descriptor** & **References 1** \\ \hline Acetic acid & Vinegar, sour, pungent, peppers, green, floral & [45; 56; 57] \\ Propanoic acid & Pungent, sour milk, cheese, gas, burnt, cloves, fruity & [57] \\
2-Methylpropanoic acid & Nutty, cheesy, rancid, butter & [48; 59] \\ Butanoic acid & Cheesy, sharp, rancid, rennet, brine & [45; 56; 59] \\
3-Methylbutanoic acid & Acidic, chees, sweaty, rancid, unpleasant & [57; 58] \\ Pentanoic acid & Rancid yeast, unpleasant fermented & [60] \\ Hexanoic acid & Goaty, sweaty, rancid, cheesy, sharp & [45; 56; 57] \\ Heptanoic acid & Goaty, cheesy, sweaty, rancid & [45; 56] \\ Octanoic acid & Waxy, sweaty, soapy, cheesy, rancid, pungent & [45; 56; 57] \\
4-Methyl octanoic acid & Goaty, sour & [45] \\ Nonanoic acid & Goaty & [48] \\ Decanoic acid & Sour, waxy, fatty, soapy & [45; 56] \\ Dodecanoic acid & Soappy & [45] \\ Tetradecanoic acid & Sweaty, animal & [48] \\ Hexadecanoic acid & Waxy, lard, tallow & [57] \\ Butan-2-one & Milky, toasty, sweet, ether-like, slightly nauseating notes & [57; 59; 61] \\
2-Pentanone & Sweet, fruity, orange peel, caramel, butter, creamy & [56; 58; 61] \\
2-Methyl-3-pentanone & Candy & [48] \\
2-Heptanone & Musty, soapy, blue cheese & [56; 58] \\
2-Octanone & Fruity & [48] \\
3-Hydroxy 2-butanone & Buttery, sour milk, milky, toasty & [45; 57; 59] \\
2-Nonanone & Fatty, floral, musty, fruity, soapy, malty, rotten fruit, hot milk, & [45; 56; 61] \\ Non-8-en-2-one & Blue cheese & [48] \\ Ethanol & Alcohol notes, dry dust & [45; 61] \\ Pentan-2-ol & Alcohol, fruity, green, fresh & [56; 57] \\ Butan-1-ol & Banana-like, wine-like, fused oil & [57] \\
3-Methyl-1-butan-ol & Fresh cheese, breathtaking, alcoholic, fruity, grainy, & [57; 61] \\ solvent-like & 2-Heptanol & Fruity, sweet, green, earthy, dry, dusty carpet & [56; 57] \\
1-Hexanol & Flowery, fruity & [56] \\
1-Octen-3-ol & Mushroom-like, mouldy, earthy & [57] \\
2-Nonanol & Fatty green & [57] \\ Ethly acetate & Solvent, fruity, pineapple & [57] \\ Ethly lbutanoate & Fruity, apple-like, sweet, chewing gum, green, banana & [45; 56; 57; 58] \\ Propyl butanoate & Fruity, sweet, pineapple-like & [56] \\ Butyl butanoate & Nutty & [59] \\ Ethyl hexanoate & Orange, sour, fruity, apple-like, mouldy, rennet, brine, sweet, & [45; 56; 58; 59] \\ Butyl hexanoate & Fruity, pineapple-like, mouldy & [56] \\ Ethyl octanoate & Fruity, winey, pear, apricot, sweet, banana, pineapple & [45; 56; 57] \\ Ethyl decanoate & Fruity, winey, fatty & [45; 56] \\ Benzaldehyde & Bitter almond, sweet cherry & [61] \\ Phenylacetaldehyde & Flower, hyacinth, honey-like, weso, violet-like, styrene & [57; 58] \\
2-Phenylethanol & Sweet-flower, rose & [60] \\
2-Methylphenol (p-cresol) & Phenolic, medicinal, cowy, barny, musty, stable & [48] \\ \(\delta\)-Octalactone & Coconut-like, fruity, peach-like & [48] \\ \(\delta\)-Decalactone & Peach, coconut-like, creamy, milk fat & [45; 57] \\ \(\delta\)-Dodecalactone & Coconut, cheesy, sweet, soapy, buttery, peach, milk fat & [45; 57] \\ Dimethylsulphone & Sulphurous, hot milk, burnt & [48] \\ \hline \hline \end{tabular}  
* Literature references where volatile compounds were previously identified in cheese.  
\end{table} 
Table 5: Volatile compounds associated with sensory descriptors. and soapy odours, both of them, are important compounds in creamy and natural Emmental and Gorgonzola cheeses [48]. Fruity, floral, and musty notes are associated with other lactones, including octan-2-one and nonan-2-one. The presence of branched-chain primary alcohols such as 3-methyl-butan-1-ol indicates the reduction of the corresponding aldehyde from the isoleucine amino acid. 3-Methyl-butan-1-ol has also been identified in other goat chees [43; 47] and imparts pleasant notes to fresh cheese [57; 61]. However, [PERSON] et al. [62] considered this compound undesirable due to its association with barnyard and animal flavours.