## 3 Results and Discussion
### Sensory Aspects of Cheeses
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Chemical Compounds**} & \multicolumn{3}{c}{**Samples**} & \multirow{2}{*}{**SEM**} & \multirow{2}{*}{**\(p\)-Value**} \\ \cline{2-2} \cline{5-6}  & **CCP** & **ECPO100** & & & \\ \hline Acids & & & & & \\ Acetic acid & 6.93 \({}^{\text{a}}\) & 1.27 \({}^{\text{b}}\) & 1.09 \({}^{\text{b}}\) & 0.97 & \textless{}0.0001 \\ Butanoic acid & 8.05 \({}^{\text{a}}\) & 2.65 \({}^{\text{b}}\) & 2.35 \({}^{\text{b}}\) & 0.96 & \textless{}0.0001 \\ Exanomic acid & 13.41 \({}^{\text{a}}\) & 2.94 \({}^{\text{b}}\) & 3.19 \({}^{\text{b}}\) & 1.76 & \textless{}0.0001 \\
2-hydroxy-4-methyl-Pentanoic acid & 6.51 \({}^{\text{a}}\) & 1.98 \({}^{\text{b}}\) & 1.07 \({}^{\text{b}}\) & 0.86 & \textless{}0.0001 \\ Octanoic Acid & 4.47 \({}^{\text{a}}\) & 1.54 \({}^{\text{b}}\) & 0.97 \({}^{\text{b}}\) & 0.57 & 0.001 \\ Nonanoic acid & 1.83 \({}^{\text{a}}\) & 0.30 \({}^{\text{b}}\) & 0.09 \({}^{\text{b}}\) & 0.29 & \textless{}0.0001 \\ Ketones & & & & & \\
2-pentanone & 1.53 \({}^{\text{a}}\) & 0.10 \({}^{\text{b}}\) & 0.07 \({}^{\text{b}}\) & 0.25 & \textless{}0.0001 \\
3-hydroxy-2-butanone, & 4.97 \({}^{\text{a}}\) & 0.80 \({}^{\text{b}}\) & 1.19 \({}^{\text{b}}\) & 0.70 & 0.001 \\
2-heptanone & 0.58 \({}^{\text{a}}\) & 0.010 \({}^{\text{b}}\) & 0.03 \({}^{\text{b}}\) & 0.09 & \textless{}0.0001 \\
2,3 octanedione & 1.97 \({}^{\text{a}}\) & 0.66 \({}^{\text{b}}\) & 0.17 \({}^{\text{b}}\) & 0.28 & 0.000 \\
3,5 octadien-2-one & 0.39 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & n.d. \({}^{\text{b}}\) & 0.07 & \textless{}0.0001 \\ Alcohol & & & & & \\
3-Methyl-1-butanol & 13.65 \({}^{\text{a}}\) & 4.76 \({}^{\text{b}}\) & 3.36 \({}^{\text{b}}\) & 1.70 & 0.001 \\
1 pentanol & 0.81 \({}^{\text{a}}\) & 0.19 \({}^{\text{b}}\) & 0.12 \({}^{\text{b}}\) & 0.11 & \textless{}0.0001 \\
2-butanol & 2.64 \({}^{\text{a}}\) & 0.39 \({}^{\text{b}}\) & 0.24 \({}^{\text{b}}\) & 0.40 & \textless{}0.0001 \\ Octan-1-ol & 2.79 \({}^{\text{a}}\) & 0.30 \({}^{\text{b}}\) & 0.50 \({}^{\text{b}}\) & 0.40 & \textless{}0.0001 \\ Hydrocarbons & & & & & \\ Hexane-2-methyl & 1.46 \({}^{\text{a}}\) & 0.10 \({}^{\text{b}}\) & n.d. \({}^{\text{c}}\) & 0.24 & \textless{}0.0001 \\ Heptane 2,4 dimethyl & 2.45 \({}^{\text{a}}\) & 0.90 \({}^{\text{b}}\) & 0.24 \({}^{\text{b}}\) & 0.34 & \textless{}0.0001 \\ Aldeye & & & & & \\
4 heptenal & 0.18 & 0.020 & n.d. & 0.04 & 0.169 \\ Hexanal & 13.03 \({}^{\text{a}}\) & 5.09 \({}^{\text{b}}\) & 4.34 \({}^{\text{b}}\) & 1.45 & \textless{}0.0001 \\ Heptanal & 10.53 \({}^{\text{a}}\) & 3.98 \({}^{\text{b}}\) & 2.63 \({}^{\text{b}}\) & 1.29 & 0.001 \\ Nonanal & 1.82 \({}^{\text{a}}\) & 0.33 \({}^{\text{b}}\) & 0.09 \({}^{\text{b}}\) & 0.28 & \textless{}0.0001 \\ Monoterpenes & & & & & \\ \(\alpha\)-Thujene & n.d. \({}^{\text{b}}\) & 0.20 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & 0.03 & \textless{}0.0001 \\ \(\alpha\)-Pinene & n.d. \({}^{\text{b}}\) & 0.06 \({}^{\text{a}}\) & 0.04 \({}^{\text{a}}\) & 0.01 & 0.000 \\ Sabinene & n.d. \({}^{\text{c}}\) & 0.05 \({}^{\text{a}}\) & 0.01 \({}^{\text{b}}\) & 0.01 & \textless{}0.0001 \\ \(\beta\)-Pinene & n.d. \({}^{\text{c}}\) & 0.10 \({}^{\text{a}}\) & 0.01 \({}^{\text{b}}\) & 0.02 & \textless{}0.0001 \\ Myrocene & n.d. \({}^{\text{c}}\) & 0.90 \({}^{\text{a}}\) & 0.62 \({}^{\text{b}}\) & 0.13 & \textless{}0.0001 \\ \(\alpha\)-Phellandrene & n.d. \({}^{\text{b}}\) & 0.11 \({}^{\text{a}}\) & 0.08 \({}^{\text{a}}\) & 0.02 & \textless{}0.0001 \\ \(\alpha\)-Terpinene & n.d. \({}^{\text{b}}\) & 0.90 \({}^{\text{a}}\) & 0.81 \({}^{\text{a}}\) & 0.15 & \textless{}0.0001 \\ p-Cymene & n.d. \({}^{\text{b}}\) & 1.02 \({}^{\text{a}}\) & 0.89 \({}^{\text{a}}\) & 0.16 & \textless{}0.0001 \\ Limonene & n.d. \({}^{\text{b}}\) & 0.10 \({}^{\text{a}}\) & 0.11 \({}^{\text{a}}\) & 0.02 & \textless{}0.0001 \\ (Z)-\(\beta\)-Ocimene & n.d. \({}^{\text{b}}\) & n.d. \({}^{\text{b}}\) & 0.21 \({}^{\text{a}}\) & 0.04 & \textless{}0.0001 \\ \(\gamma\)-Terpinene & n.d. \({}^{\text{b}}\) & 1.07 \({}^{\text{a}}\) & 0.99 \({}^{\text{a}}\) & 0.18 & \textless{}0.0001 \\ Monoterpenoids & & & & & \\ Linalool & n.d. \({}^{\text{b}}\) & 0.10 \({}^{\text{a}}\) & 0.10 \({}^{\text{a}}\) & 0.02 & 0.002 \\ Thymol & n.d. \({}^{\text{c}}\) & 0.30 \({}^{\text{a}}\) & 0.20 \({}^{\text{b}}\) & 0.04 & \textless{}0.0001 \\ Carvacrol & n.d. \({}^{\text{c}}\) & 66.08 \({}^{\text{b}}\) & 73.09 \({}^{\text{a}}\) & 11.66 & \textless{}0.0001 \\ Camphor & n.d. \({}^{\text{b}}\) & n.d. \({In particular, the addition of OEOs increased odor intensity but influenced negatively milk and butter odor.