# Development of \"Quadrello di Ovino\", a Novel Fresh Ewe's Cheese
## 3 Results
### Sensory Aspects of Cheeses
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Retention Time** **(min.sec)**} & \multirow{2}{*}{**Compounds \({}^{\text{a}}\) (Common Names)**} & \multicolumn{2}{c}{**Samples**} & \multirow{2}{*}{**Identification**} \\ \cline{3-4}  & & **Qdo-P1** & & **Qdo-P2** & \\ \hline \multirow{4}{*}{6.30} & \(\Sigma\) Alcohols & 4.30 \(\pm\) 0.34 \({}^{\text{a}}\) & 1.49 \(\pm\) 0.03 \({}^{\text{b}}\) & \\  & 3-Methyl-1-butanol & 4.30 \(\pm\) 0.34 \({}^{\text{a}}\) & 1.49 \(\pm\) 0.03 \({}^{\text{b}}\) & b \\  & \(\Sigma\) Ethers & 9.03 \(\pm\) 0.21 \({}^{\text{b}}\) & 10.33 \(\pm\) 0.24 \({}^{\text{a}}\) & \\
2.75 & Ethyl ether & 9.03 \(\pm\) 0.21 \({}^{\text{b}}\) & 10.33 \(\pm\) 0.24 \({}^{\text{a}}\) & b, c \\  & \(\Sigma\) Aldehydes & 0.33 \(\pm\) 0.01 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & \\
19.45 & Benzaldehyde & 0.33 \(\pm\) 0.01 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & b, c \\  & \(\Sigma\) Ketones & 41.21 \(\pm\) 0.96 \({}^{\text{a}}\) & 1.49 \(\pm\) 0.04 \({}^{\text{b}}\) & \\
4.10 & 2-Pentanone & 5.93 \(\pm\) 0.14 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & b \\
5.40 & Butan-2-one-3-hydroxy (Acetoin) & 31.33 \(\pm\) 0.73 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & b \\
8.50 & 2-Hexanone & 1.22 \(\pm\) 0.03 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & b \\
15.35 & 2-Heptanone & n.d. \({}^{\text{b}}\) & 1.09 \(\pm\) 0.03 \({}^{\text{a}}\) & b \\
29.45 & 2-Nonanone & 2.73 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.40 \(\pm\) 0.01 \({}^{\text{b}}\) & b \\  & \(\Sigma\) Carboxyl Acids & 1.29 \(\pm\) 0.10 \({}^{\text{b}}\) & 21.25 \(\pm\) 0.49 \({}^{\text{a}}\) & \\
4.40 & Acetic acid & 1.29 \(\pm\) 0.10 \({}^{\text{b}}\) & 15.35 \(\pm\) 0.35 \({}^{\text{a}}\) & b, c \\
9.45 & Butanoic acid & n.d. \({}^{\text{b}}\) & 5.90 \(\pm\) 0.14 \({}^{\text{a}}\) & b \\  & \(\Sigma\) Esters & 19.32 \(\pm\) 0.56 \({}^{\text{b}}\) & 25.52 \(\pm\) 0.60 \({}^{\text{a}}\) & \\
4.27 & Ethyl acetate & n.d. \({}^{\text{b}}\) & 8.43 \(\pm\) 0.20 \({}^{\text{a}}\) & b, c \\
9.56 & Ethyl butanoate & n.d. \({}^{\text{b}}\) & 9.83 \(\pm\) 0.23 \({}^{\text{a}}\) & b \\
14.45 & Phenethyl hexanoate (Phenethyl caproate) & 17.25 \(\pm\) 0.40 \({}^{\text{a}}\) & n.d. \({}^{\text{b}}\) & b \\
22.55 & Ethyl hexanoate (Ethyl caproate) & 0.23 \(\pm\) 0.02 \({}^{\text{b}}\) & 3.40 \(\pm\) 0.08 \({}^{\text{a}}\) & b \\
37.34 & Ethyl octanoate (Ethyl caprylate) & 1.14 \(\pm\) 0.09 \({}^{\text{b}}\) & 2.33 \(\pm\) 0.05 \({}^{\text{a}}\) & b, c \\
50.94 & Ethyl decanoate (Ethyl caprate) & 0.70 \(\pm\) 0.05 \({}^{\text{b}}\) & 1.53 \(\pm\) 0.04 \({}^{\text{a}}\) & b \\  & \(\Sigma\) Amines & 4.94 \(\pm\) 0.39 \({}^{\text{a}}\) & n.d. & \\
2.55 & Dimethylamine & 4.94 \(\pm\) 0.39 \({}^{\text{a}}\) & n.d. & b \\  & \(\Sigma\) Monoterpenes & n.d. \({}^{\text{b}}\) & 0.20 \(\pm\) 0.00 \({}^{\text{a}}\) & \\
24.60 & Sylvestrene & n.d. \({}^{\text{b}}\) & 0.20 \(\pm\) 0.00 \({}^{\text{a}}\) & b \\  & \(\Sigma\) Others & 1.11 \(\pm\) 0.03 \({}^{\text{b}}\) & 1.45 \(\pm\) 0.04 \({}^{\text{a}}\) & \\
12.40 & Ethyl benzene & 0.28 \(\pm\) 0.01 \({}^{\text{b}}\) & 0.67 \(\pm\) 0.02 \({}^{\text{a}}\) & b \\
13.00 & 1,3-Dimethyl benzene & 0.83 \(\pm\) 0.02 \({}^{\text{a}}\) & 0.39 \(\pm\) 0.01 \({}^{\text{b}}\) & b \\
30.01 & 1-Butenyl benzene & n.d. \({}^{\text{b}}\) & 0.39 \(\pm\) 0.01 \({}^{\text{a}}\) & b \\ \hline \hline \end{tabular} Results are expressed in parts per million (ppm). \({}^{\text{a}}\) Compounds are tabulated according to the organic class and to retention time; b comparison with mass spectrum libraries; c co-elution with authentic sample. Data within a line followed by the same letter are not significantly different according to Duncan rest. Abbreviation: Qdo-P1, Quadrello di ovino cheese produced with starter culture SF1 (starter formulation CR/A); Qdo-P2, Quadrello di ovino cheese produced with starter culture SF2 (starter formulation LYOBAC-D CRM); n.d., not detectable.  
\end{table} 
Table 5: Abundance of VOCs emitted from Quadrello di ovino chees.