## 3 Results and Discussion
### Volatile Compounds in Cheese
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multicolumn{2}{c}{**Compounds**} & \multicolumn{2}{c}{**Determination Method**} & \multicolumn{2}{c}{**Sensory Descriptors 1**} & \multicolumn{2}{c}{**HF**} & \multicolumn{2}{c}{**HF**} & \multicolumn{2}{c}{**RP**} & \multicolumn{2}{c}{**RP**} \\  & & **Method** & & **N** & **H** & **N** & **H** \\ \hline \multirow{10}{*}{Aldehydes} & acetaldehyde & e-nose & ethereal, fresh, fruity, pungent, & + & + & + & + \\  & propanal & e-nose & ethereal, plastic, pungent, & + & + & + & + \\  & 2-methyl propanal & e-nose & burnt, fruity, green, malty, & + & + & + & + \\  & 3-methyl butanal & e-nose & pungent, spicy, toasted & & + & + & + \\  & benzaldehyde & HS–SPME GC/MS & herbaceous, malty, toasted & & & & \\  & benzaldehyde & HS–SPME GC/MS & almond, burnt sugar, fruity, & + & & & \\  & 2,3-butanedione & e-nose and & butter, caramelized, creamy, & +/+ & +/+ & +/+ & +/+ \\  & 3-hydroxy-2-butanone & HS–SPME GC/MS & fruity, pineapple, spirit & + & + & + & + \\  & 3-hydroxy-2-butanone & HS–SPME GC/MS & sweet buttery creamy, dairy, & + & + & + & + \\  & & & milky, fatty & & & & \\ \hline \multirow{10}{*}{Esters} & \multirow{6}{*}{ethyl acetate} & \multirow{6}{*}{e-nose} & acidic, caramelized, fruity, & & & & \\  & & & pineapple, solvent, butter, & + & + & & + \\  & ethyl acrylate & e-nose & street & & & & \\  & ethyl isobutyrate & e-nose & fruity, rubber, strawberry, sweet & + & + & + & + \\  & ethyl propanoate & e-nose & acetone, fruity, solvent & + & + & + & + \\  & isoamyl acetate & e-nose & banana, fresh, fruity, pear, sweet & & + & + & + \\  & \(\alpha\)-terpineol acetate & HS–SPME GC/MS & - & + & & + & \\ \hline \multirow{10}{*}{Free fatty acids} & \multirow{6}{*}{2-methyl propanoic acid} & \multirow{6}{*}{e-nose} & acidic, butter, cheese, fatty, & + & + & + & + \\  & 3-methyl butanoic acid & e-nose & acidic, cheese, rancid, sweaty & & + & & + \\  & acetic acid & HS–SPME GC/MS & acidic, pungent, sour, vinegar & + & +/+ & +/+ & +/+ \\  & & propanoic acid & e-nose & acidic, pungent, rancid, soy & & & + \\  & butanoic acid & e-nose and & butter, cheese, rancid, sweaty & +/+ & +/+ & +/+ & +/+ \\  & & HS–SPME GC/MS & cheese, fatty, goat, pungent, & + & + & + & + \\  & hexanoic acid & HS–SPME GC/MS & rancid, sweaty & & + & + & + & + \\  & heptanoic acid & HS–SPME GC/MS & cheese, fatty, rancid, sour-sweat & & & & + \\  & octanoic acid & HS–SPME GC/MS & cheese, fatty, fatty acid, fresh, & + & + & + & + \\  & & octanoic acid & HS–SPME GC/MS & mossy, sweaty & & & + \\ \hline \multirow{10}{*}{
\begin{tabular}{c} Sulfur compounds \\ \end{tabular} } & allyl (E)-1-propenyl & HS–SPME GC/MS & sulfurous, alliaceous & + & & + & + \\  & disulfide & HS–SPME GC/MS & alliaceous, onion, garlic, & & + & & + \\  & diallyl disulfide & HS–SPME GC/MS & metallic & + & & + \\  & allyl methyl disulfide & HS–SPME GC/MS & alliaceous, onion, garlic, green & & + & & + \\  & & onion & & + & & + \\ \hline \multirow{10}{*}{Terpenes} & D-limonene & HS–SPME GC/MS & citrus, fruity, minty, orange, & & & + & + \\  & \(\alpha\)-pinene & e-nose & peely & & + & & + \\ \cline{1-1}  & & & pine, terpenic & & + & & + \\ \hline \hline \end{tabular}
\end{table} 
Table 3: _Cont._Significant differences (PCA) in aromatic profiles were confirmed between the fresh N cheeses made from cow milk of the RP breed (PC1 axis positive score) and the HF breed (PC1 axis negative score) (Figure 2). These profiles were different regarding the presence of four compounds: 2,3-butanediol and ethyl isobutyrate were detected in RP but absent in the HF cheese; while ethyl acetate and dihydro-2,2-dimethyl-5-phenyl-3(2H)-furanone were identified in HF but were not present in the RP cheese (Table 3). Both the source of cow milk and storage duration had a significant influence on the volatile compound profiles in N and H cheeses. The volatile pattern of milk used for cheese manufacturing could have been one of the possible reasons for the influence of the milk source.