## Results
### Analysis of VOC
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Volatile Organic Compounds**} & _Kovats_’ **Retention** & _Kovats_’ **Retention** & \multirow{2}{*}{**Sensory Descriptor 1**} \\  & **Index DB-5** & **Column** & & \\ \hline \multirow{3}{*}{**Ketones**} & 2-butanone & 594 & 690 & butter, cheese, chemical, chocolate, ethereal, gaseous butter, caramelized, creamy, fruity, pineapple, spirit \\  & 2,3-butanonedione & 589 & 690 & pineapple, spirit \\ \hline \multirow{3}{*}{Aldehyde} & proposal & 489 & 579 & ethereal, plastic, pungent, solvent chocolate, green, malty, pungent citrus, fatty, fruity, green, smoky brunt, fruity, green, toasted, spicy, malty, pungent furfural & 578 & ethereal, plastic, pungent, solvent chocolate, green, malty, pungent furuity, green, toasted, spicy, malty, pungent almond, bread, sweet \\ \hline \multirow{3}{*}{Esters} & ethyl acetate & 614 & 677 & acidic, butter, caramelized, fruity, orange, pineapple, pungent, solvent, ethereal, sweet banana, bitter, ethereral, green, strong, fruity, pear, pineapple, sweet, sweet \\  & butyl acetate & 813 & 879 & strong, fruity, pear, pineapple, sweet, sweet, sweet \\  & ethyl butanoate & 800 & 865 & acetone, banana, bubblegum, caramelized, fruity, pineapple, strawberry, sweet banana, fresh, fruity, pear, sweet acetone, fruity, solvent apple, chewing gum, fruity, solvent, spirit \\  & isoamyl acetate & 876 & 945 & banana, fresh, fruity, pear, sweet acetone, fruity, solvent apple, chewing gum, fruity, solvent, spirit \\  & ethyl propanoate & 710 & 766 & acetone, fruity, solvent apple, chewing gum, fruity, solvent, spirit \\  & methyl 2-methyl & 774 & 840 & soluble, bitter, chemical, glue, leek, licorice, solvent, winey alcoholic, ethereal cheese, fermented, fruity, medicinal dry, floral, fruity, grassy, green, herbaceous, mild woody \\ \hline \multirow{3}{*}{Alcohols} & 2-methyl propanol & 626 & 736 & acidic, pungent, rancid, soybean cheese, fatty, goat, pungent, rancid, sweaty \\  & 2-propanol & 500 & 602 & alcoholic, ethereal cheese, fermented, fruity, medicinal dry, floral, fruity, grassy, green, herbaceous, mild woody \\  & \(n-\)butanol & 664 & 779 & cheese, fruity, minty, orange, peely \\  & 1-hexanol & 868 & 980 & dry, floral, fruity, grassy, green, herbaceous, mild woody \\ \hline \multirow{3}{*}{Free Fatty Acids} & propanoic acid & 739 & 889 & acidic, pungent, rancid, soybean cheese, fatty, goat, pungent, rancid, sweaty \\  & hexanoic acid & 996 & 1186 & cheese, fatty, goat, pungent, rancid, sweaty \\ \hline Monoterpenes & limonene & 1049 & 1073 & citrus, fruity, minty, orange, peely \\ \hline \multicolumn{3}{c}{\({}^{1}\) Sensory descriptor from AroChemBase database, part of software Alpha Soft V14 (Alpha M.O.S.).} \\ \end{tabular}
\end{table} 
Table 4: Volatile organic compounds in bryndza cheese determined by electronic nose (e-nose) with D \(>\) 0.900. Based on the qualitative analysis of HS-SPME/GC-MS results, a total of 24 VOCs were identified from \"brynydza\" cheese produced by 8 producers including alcohols (7), free fatty acids (6), esters (4), aldehydes and ketones (4), one monoterpene and one oxime in this study. Data in Table 5 shown the average chemical composition of samples produced during 2019 (from May to September). The compounds with the highest relative contents in \"brynydza\" were isoamyl alcohol (2.86-10.6%), acetoin (6.16-20.7%), acetic acid (7.42-11.3%), butanoic acid (ND-5.88%), and methoxy-phenyl-oxime (3.74-8.54%).