## 3 Results and Discussion
### Volatile Profile of Fermented Milks
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \multicolumn{11}{c}{**FMs by MA400 1**} & \multicolumn{11}{c}{**FMs by YO-MIX TM 300**} \\ \hline  & & & \multicolumn{3}{c}{**Chemical**} & \multicolumn{3}{c}{**Anova**} & \multicolumn{3}{c}{**PE**} & **LL CD** & **LL BD** & \multicolumn{3}{c}{**LL**} & \multicolumn{3}{c}{**Anova**} & \multicolumn{3}{c}{**PE**} & **LL CD** & **LL BD** & \multicolumn{3}{c}{**LL**} \\  & & & & & & & & & & & & & & & & & & & & & & \\ \hline V1 & \multicolumn{3}{c}{Acetino 2-Butaneous 3-hydroxy-} & 3.568 & Ketone & ****** & 17.3 & 0.0 & 0.1 b & 0.0 & **1.0** & 0.0 & **1.7** & 0.0 & 0.0 & 0.0 & **0.0** \\ V2 & \multicolumn{3}{c}{Bitanac acid,/Burgurg Acid} & 4.049 & Acid & **** & 0.5 c & 1.7 b & 3.6 a & 4.6 a & NS & 1.3 & 1.0 & 1.5 & 0.7 \\ V3 & \multicolumn{3}{c}{Hexanal/Caprosdehyde} & 4.629 & Aldehyde & **6.3 & 1.3 c & 5.7 a & 4.8 b & **1.8** & 20.7 a & 4.3 c & 10.2 b & 10.2 b \\ V4 & \multicolumn{3}{c}{2+BtGenome-Methyl partly lettuce} & 7.203 & Ketone & ****0.2** & 0.1 b & 1.0 b & 3.9 a & 0.8 b & **0.2** & 0.4 & 4.6 a & 2.6 b & 1.2 b \\ V5 & \multicolumn{3}{c}{HepfAnimal} & 7.697 & Aldehyde & **7.7** & 0.6 a & 2.3 c & 3.7 c & 5.5 b & **1.7** & 10.5 b & 0.6 c & 0.9 b & 0.6 & 0.9 b & 0.6 \\ V6 & \multicolumn{3}{c}{Hepf Animal} & 7.697 & Aldehyde & **7.7** & 0.6 a & 2.3 c & 3.7 c & 5.5 b & **1.7** & 10.5 b & 0.6 c & 0.9 b & 0.6 & 0.9 b & 0.6 \\ V6 & \multicolumn{3}{c}{Hepf Animal} & 7.030 & 8.203 & Sulfur & NS & 0.9 & 0.3 & 0.7 & 0.6 & **1.4** & 0.9 b & 0.8 & 0.4 & 1.4 a & 0.9 b & 0.0 b & 0.0 b \\ V7 & \multicolumn{3}{c}{HepfAnimaldehyde} & 10.333 & Aldehyde & NS & 0.4 & 0.4 & 0.3 & 0.2 & NS & 0.4 & 0.4 & 0.0 & 0.0 & 0.0 \\ V8 & \multicolumn{3}{c}{Hexanoic acid,/Caproic acid} & 11.179 & Acid & **3.8** & 8.2 b & 19.4 a & 18.0 a & **2.2 c & 8.4 b & 9.0 b & 11.2 a & \\ V9 & \multicolumn{3}{c}{Octanal/Caproic acid} & 12.537 & Aldehyde & **2.9 a & 1.0 b & 3.4 a & 3.1 a & **9** & 9.6 a & 3.3 c & 6.3 b & 4.0 c & \\ V10 & \multicolumn{3}{c}{HepfAnimaldehyde} & 13.179 & Hydrocarbon & NS & 0.3 & 1.0 & 0.4 & 0.0 & NS & nd & nd & nd & nd \\ V10 & \multicolumn{3}{c}{HepfAnimaldehyde} & 14.4-(methylmethyl)-/p-Menthalane & 13.79 & Hydrocarbon & NS & 0.3 & 1.0 & 0.4 & 0.0 & NS & nd & nd & nd & nd \\ V11 & \multicolumn{3}{c}{HepfAnimaldehyde} & 13.702 & Terpene & NS & 0.5 & 0.3 & 0.5 & 0.6 & NS & nd & nd & nd & nd \\ V12 & \multicolumn{3}{c}{HepfAnimaldehyde} & 13.996 & Alcohol & NS & 6.2 & 6.1 & 6.2 & 4.4 & **4** & 4.5 b & 9.2 a & 10.6 a & 7.4 ab \\ V13 & \multicolumn{3}{c}{HepfAnimal} & 14.152 & Alcohol & **11.0 a & 11.4 a & 4.2 b & 3.8 b & NS & 2.6 & 4.8 & 4.9 & 5.1 \\ V14 & \multicolumn{3}{c}{3.5-Octanal-2-one, (E.E)} & 14.607 & Ketone & NS & 0.3 & 0.2 & 0.5 & 1.0 & NS & 0.5 & 0.6 & 0.7 & 1.0 \\ V15 & \multicolumn{3}{c}{Octaneane, 1-ethoxy-/Ethyl oether} & 16.725 & Hydrocarbon & **2.6 a & 4.2 a & 1.4 b & 1.7 b & NS & nd & nd & nd & nd \\ V16 & \multicolumn{3}{c}{Cyclohexine,  
For an easy visualization of the relationships among volatile compounds, a PCA was run, including only significantly different chemical families of volatile compounds. Figure 3 shows the two principal components which explained 71.71% of the samples variation. Milks fermented by YO-MIX(tm)300 were closely located and positively correlated with aldehydes prevalence, whereas in milk fermented by MA400 the inclusion of silages positively correlate with the prevalence of acids and were clearly separated from CD and PE fermented milks. Although diets are expected to greatly affect the aroma of milk, the fact that so little significant differences in volatiles could be linked to the different diets may be related to the previously reported observation that flavor complexity is highest when animals are fed a mixed ration including concentrates [56] as all diets included concentrates, besides, lactic acid culture is considered the main factor affecting the volatile profile of fermented milks [54].