## 3 Results and Discussion
### Aroma-Related Compounds
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{2}{c}{**Identification Methods**} & **KI** & **F** & **FFC** & **FITRC** \\ \hline \multicolumn{5}{c}{\(\mu\)g/kg} \\ \hline Esters & & & & & \\ Ethyl butanoate & RT, KI, MS & 1041 & 1.03 \(\pm\) 0.10 b  & 1.12 \(\pm\) 0.11 b  & 1.43 \(\pm\) 0.10 a  \\ Ethyl hexanoate & RT, KI, MS & 1251 & nd & Nd & 0.46 \(\pm\) 0.11 \\ Methyl octanoate & KI & 1380 & nd & Nd & 0.22 \(\pm\) 0.04 \\ Ethyl octanoate & RT, KI, MS & 1421 & nd & Nd & 0.13 \(\pm\) 0.03 \\ Ethyl decanoate & RT, KI, MS & 1652 & 8.73 \(\pm\) 0.11 c  & 9.55 \(\pm\) 0.11 a  & 9.17 \(\pm\) 0.11 b  \\
2-Phenylethyl acetate & RT, KI, MS & 1830 & 1.21 \(\pm\) 0.04 a  & 1.22 \(\pm\) 0.06 a  & 1.11 \(\pm\) 0.03 b  \\ Ethyl dodecanoate & KI, MS & 1848 & 6.99 \(\pm\) 0.13 b  & 6.49 \(\pm\) 0.24 c  & 8.92 \(\pm\) 0.18 a  \\ Ethyl hexadecanoate & KI, MS & 2248 & 1.01 \(\pm\) 0.19 b  & 1.25 \(\pm\) 0.17 b  & 1.82 \(\pm\) 0.26 a  \\ Organic acids & & & & & \\ Butanoic acid & KI, MS & 1642 & 75.67 \(\pm\) 3.99 b  & 93.23 \(\pm\) 3.39 a  & 90.03 \(\pm\) 3.95 a  \\ Hexanoic acid & KI, MS & 1851 & 119.27 \(\pm\) 3.95 d  & 132.9 \(\pm\) 3.22 b  & 144.10 \(\pm\) 6.95 a  \\ Octanoic acid & RT, KI, MS & 2064 & 69.76 \(\pm\) 4.25 c  & 67.32 \(\pm\) 3.34 c  & 86.45 \(\pm\) 2.64 a  \\ Nonanoic acid & RT, KI, MS & 2211 & 45.24 \(\pm\) 1.95 c  & 55.2 \(\pm\) 2.09 a  & 50.09 \(\pm\) 1.77 b  \\ Decanoic acid & RT, KI, MS & 2336 & 183.23 \(\pm\) 11.27 a  & 123.91 \(\pm\) 13.14 c  & 162.08 \(\pm\) 12.91 b  \\ Dodecanoic acid & KI, MS & 2485 & 68.13 \(\pm\) 2.29 a  & 66.23 \(\pm\) 2.99 a  & 69.76 \(\pm\) 4.13 a  \\ Alcohols & & & & & \\ Ethanol & RT, KI, MS & 932 & \textgreater{}10.000 & \textgreater{}10.000 & \textgreater{}10.000 \\
3-Methyl-1-butanol & RT, KI, MS & 1216 & nd & Nd & 0.56 \\
1-Hexanol & RT, KI, MS & 1363 & 0.94 \(\pm\) 0.17 a  & 0.99 \(\pm\) 0.22 a  & 1.16 \(\pm\) 0.10 a  \\
1-Octen-3-ol & MS & 1457 & nd & Nd & nd \\
1-Octanol & KI, MS & 1555 & nd & Nd & nd \\
1,3-Butanediol & KI, MS & 1576 & 0.99 \(\pm\) 0.10 b  & 0.76 \(\pm\) 0.08 c  & 1.29 \(\pm\) 0.06 a  \\ Phenyl ethanol & RT, KI, MS & 1929 & 18.02 \(\pm\) 0.80 b  & 17.06 \(\pm\) 1.99 b  & 21.73 \(\pm\) 0.99 a  \\ Carbonyl compounds & & & & & \\
3-Methyl-butanal & KI, MS & 953 & 0.17 \(\pm\) 0.04 b  & 0.24 \(\pm\) 0.05 b  & 0.37 \(\pm\) 0.03 b  \\ Hexanal & KI, MS & 1088 & nd & Nd & nd \\ Octanal & KI, MS & 1301 & nd & Nd & 0.26 \\
3-Hydroxy-2-butanone & KI, MS & 1310 & nd & Nd & nd \\ Nonanal & KI, MS & 1395 & 1.71 \(\pm\) 0.14 a  & 1.87 \(\pm\) 0.10 a  & 1.79 \(\pm\) 0.12 a  \\ Benzaldehyde & KI, MS & 1528 & 2.10 \(\pm\) 0.10 b  & 1.95 \(\pm\) 0.18 b  & 2.44 \(\pm\) 0.13 a  \\ (E)-2-Nonanal & KI, MS & 1557 & 0.95 \(\pm\) 0.07 a  & 0.87 \(\pm\) 0.08 a  & 0.90 \(\pm\) 0.10 a  \\ \hline \hlineYeasts, which also have the ability to convert milk proteins and fat into amino acids and free fatty acids (FFA), are the precursors of aroma and flavor compounds. In addition, ethanol, which is considered as a major byproduct of yeast metabolism, has a good impact in cheese flavor [46]. Specifically, a fruity flavor may be developed when ethanol reacts with short-chain fatty acids in order to form a variety of esters [35; 51]. Several probiotic strains have been utilized recently in the manufacture of different cheese types as adjunct starter cultures, such as _Bifidobacterium bifidium_, _Lacticaseibacillus casei_, and _Lactococcus lactis_; this use is attributable to their metabolism activity in producing desirable flavors [23; 52; 53; 54]. Furthermore, probiotic bacteria have been used to provide health benefits to the consumers when at least 6-7 log CFU/g exist in the product [2]. Probiotic cultures can possibly enhance the flavor and texture of cheese and help in the production of more favorable and unique cheeses. This is mainly because probiotic bacteria have higher metabolism to improve proteolysis (degrading of protein), which in turn can produce more flavor components.