## 3 Results and Discussion
### Flash Profile
Figure 3 illustrates the spatial positioning of the cheese samples following GPA, along with the correlations between sensory attributes--appearance, aroma, flavor, texture, and aftertaste--and the F\({}_{1}\) and F\({}_{2}\) dimensions. The first axis (F\({}_{1}\)) of the appearance evaluation (Figure 3a) separated SHGC-C from SHGC-PP and SHGC-U. The control semi-hard goat's cheese (SHGC-C) was described as homogeneous and yellow/yellowish, in line with the measured hardness (19.43 N) and yellowness (\(b^{*}=26.54\)). Semi-hard goat's cheese supplemented with _P. palmata_ (SHGC-PP) was characterized by pink seaweeds and white-pink pigmentation, while the sample supplemented with _Ulva_ sp. (SHGC-U) was described as without eyes, green seaweed, and green/greenish, consistent with the \(a^{*}\) values, which indicate the degree of redness (\(a^{*}>0\)) or greenness (\(a^{*}<0\)), with respective values of 8.06 and -0.91. Regarding aroma (Figure 3b), SHGC-C was primarily associated with yogurt, acid, and sour notes. SHGC-PP was linked to chemical (glue), mold (blue-veined type), and olive oil, while SHGC-U was characterized by herbaceous, matcha, sea lettuce, and sweet notes. These findings align with previous descriptions of \"Bouhezza\" goat's cheese from Algeria as having a strong acidic lactic odor [72]. The aroma attributes of SHGC-U were comparable to those reported for _Ulva_ sp., which has been described as having seaweed, marine, seafood, green grass, and matcha aromas [128, 129, 130]. \begin{table}
\begin{tabular}{c c} \hline
**Attributes** & **Rc (\%)** \\ \hline Appearance & 38.7\% \\ Aroma & 23.9\% \\ Flavor & 17.6\% \\ Texture & 10.2\% \\ Aftertaste & 11.1\% \\ \hline \end{tabular}
\end{table} 
Table 7: The consensus index (Rc) among the panelists for each attribute (appearance, aroma, flavor, texture, and aftertaste) for SHGTs after 30 days of cheese ripening. Figure 3: Biplot map of Generalized Procrustes Analysis (GPA) performed on Flash Profile (FP) data and the lexicon used to describe the diverse attributes: (**a**) appearance, (**b**) aroma, (**c**) flavor, (**d**) texture, and (**e**) aftertaste for the SHGCs (semi-hard goat’s cheese control (SHGC-C), semi-hard goat’s cheese with _Palmaria palmata_ (SHGC-PP), and semi-hard goat’s cheese with _Ulva_ sp. (SHGC-U) at the 1 st and 2 nd dimensions of GPA. In terms of flavor (Figure 3c), SHGC-C was characterized by acid, astringent, dry, lactic, sour, and spicy notes. SHGC-PP exhibited characteristics such as brown seaweed, chemical (glue), grainy, goat's cheese, mold (blue-veined type), salivation, and mushroom, which is consistent with previous descriptions of _P. palmata_ containing 1-octen-3-ol, a compound responsible for earthy and mushroom-like aromas [131]. SHGC-U was described using terms such as bitter, fermented milk, green tea, herbaceous, salty, and sweet. _Ulva_ sp. has been previously characterized as slightly bitter [130], and the sweet taste was linked to better food acceptance [132]. Salty notes were identified in cheeses supplemented with seaweeds, which is expected due to their high mineral content (e.g., Ca, Fe, K, Mg, Zn), making them useful as flavoring ingredients [133] and salt replacers in the food industry [134]. The flavor profile of cheeses depends on the metabolism of lactose and lactate, as well as the metabolic pathways of lipolysis and proteolysis [89; 135]. Some authors suggest that the characteristic flavors of goat's cheese are closely associated with branched-chain fatty acids such as octanoic, 4-ethyloctanoic, and 4-methyloctanoic [89; 136]. Additionally, certain carboxylic acids contribute to rancid and pungent odors [135; 137]. These findings correspond to the terms commonly used to describe the aroma and flavor of SHGC-C, namely acid, sour, and spicy. Regarding texture (Figure 3d), SHGC-PP was associated with hard rind, pate, and arenaceous descriptors, while SHGC-U was characterized by contrasting attributes, namely hard/hardness and unctuous.