The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese : Table 4

Table 4: Volatile compounds (TIC peak area x 10⁶)^* detected in the Galotyri cheeses during storage at 4°C.

^*Each value in the table is the mean of seven trials; FDM , fat in dry matter; TP , total protein.
^**Cheese code A, B, C, D: as detailed in table 1 and E: cheese made with ΒΤ002 (control cheese).
^aMeans in row with a common superscript do not differ significantly (P> 0.05, LSD test).

Volatile compounds	Storage Time (days)	Cheese code**
Volatile compounds	Storage Time (days)	A	B	C	D	E
Acetaldehyde	1	3.50^b	4.92^c	1.70^a	1.60^a	1.40^a
	8	2.02^b	3.93^c	1.50^a	1.45^a	1.24^a
	15	0.79^ab	1.41^c	0.78^ab	0.78^bc	0.57^a
	30	0.92^bc	1.04^c	0.69^b	0.78^bc	0.26^a
Acetone	1	0.83^a	1.38^b	0.69^a	0.60^a	3.40^c
	8	0.52^a	0.61^a	0.60^a	0.47^a	2.15^b
	15	0.53^a	0.44^a	0.70^a	0.45^a	1.24^b
	30	0.33^ab	0.34^ab	0.44^b	0.23^a	0.42^b
Ethanol	1	4.45^ab	6.89^c	5.81^bc	3.52^a	5.11^b
	8	5.42^c	4.55^bc	5.01^c	3.32^a	3.64^a b
	15	2.58^a	9.28d	6.40^c	4.32^b	2.87^a
	30	2.34d	9.57e	6.30d	4.60^c	3.49^b
Diacetyl	1	2.33^b	2.62^b	2.08^b	4.76^c	1.19^a
	8	1.25^b	1.39^b	3.83^c	5.44d	0.60^a
	15	0.81^ab	1.26 b	3.67^c	4.26d	0.39^a
	30	0.67^b	0.61^b	3.65d	1.82^c	0.28^a
Acetoin	1	22.30d	16.61^bc	15.34^b	17.75^c	6.21^a
	8	19.01^c	18.59 c	9.83^b	18.02^c	1.61^a
	15	4.30^b	12.63d	10.58^c	10.97^c	1.22^a
	30	4.52^b	8.51^c	10.88d	8.88^c	0.68^a
Acetic acid	1	4.56^b	5.70^c	3.05^a	5.81^c	2.56^a
	8	3.30^a	4.42^ab	3.57^a	6.67^c	5.60^bc
	15	2.98^a	3.36^a	3.88^a	8.29^b	3.76^a
	30	2.81^b	1.82^a	1.88^a	8.79^c	2.67^b
3-methylbutanal	1	0.19^ab	0.16 a	0.17^ab	0.10^a	0.49^b
	8	0.03^a	0.48^b	NF	NF	NF
	15	NF	0.21 a	0.13^a	NF	NF
	30	0.69^a	0.79^a	0.24^a	0.65 a	NF
3-methyl-1-butanol	1	0.07^a	0.02^a	0.02^a	NF	0.51^a
	8	0.02^a	0.37^a	NF	NF	NF
	15	0.69^a	0.66^a	0.15^a	0.19^a	0.25^a
	30	1.11^a	1.32^a	0.44^a	0.43^a	NF