Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese
Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Figures & data

Table 1. Least square means of the abundance^a of volatile components detected in “Vastedda della valle del Belìce” cheese samples with different producers and production season.

Tabla 1. Mínimos cuadrados promedio de la abundancia^a de la constituyentes volátiles por los distintos productores y temporadas productivas.

	Dairies				Season
Compounds	1	2	3	4	Winter	Spring
Alcohols
3-methyl-1-butanol	95 A^b	80 A	57 B	53 B	143 A	−B
1-pentanol	266 A	239 A	−C	173 B	240 A	99 B
1-hexanol	90 AB	59 B	117 A	96 AB	162 A	20 B
1-heptanol	109 A	590 B	−B	64 B	292 A	90 B
2-heptanol	−B	97 A	22 B	−B	−B	60 A
2-ethyl-1-hexanol	28 B	12 C	−D	66 A	32 a	21 b
1-nonanol	43 A	25 B	−C	42 A	55 A	−B
phenylethanol	23 B	16 B	48 A	10 B	49 A	−B
phenol	12 C	21 C	47 B	130 A	69 A	36 B
Aldehydes
nonanal	95 A	−B	−B	55 A	75 A	−B
limonene	311 BC	1204 A	637 B	147 C	207 B	942 A
o-cymene	56 A	82 A	7 B	21 B	−B	84 A
β-caryophyllene	−B	51 A	57 A	50 A	8 B	71 A
Esters
ethyl octanoate	102 B	128 B	448 A	131 B	235 A	169 B
methyl decanoate	−B	63 A	−B	59 A	61 A	−B
ethyl decanoate	22 C	98 A	65 B	55 B	89 A	31 B
Free fatty acids
acetic acid	739 A	558 B	731 A	587 B	539 B	768 A
butanoic acid	3827 B	7673 A	7046 A	6311 A	4991 B	7438 A
pentanoic acid	80 A	67 A	72 A	43 B	71 a	60 b
hexanoic acid	11541 A	10962 A	19047 A	6322 B	10939 B	12996 A
heptanoic acid	85 A	−B	111 A	25 B	69	41
octanoic acid	4592 B	4199 B	5391 A	4301 B	4288 B	4954 A
nonanoic acid	99 B	−C	127 A	37 C	70	61
decanoic acid	1329 B	1450 B	2597 A	2799 A	1634 B	2454 A
benzoic acid	126 B	156 B	358 A	44 C	292 A	51 B
dodecanoic acid	59 B	17 C	132 A	B	99 A	31 B
Hydrocarbons
toluene	108 A	101 A	−B	97 A	130 A	23 B
heptadecane	−B	−B	40 A	16 B	28 A	−B
octadecane	−BA	13 B	62 A	11 B	43 A	−B
Ketones
acetone	30 B	−C	−C	75 A	53 A	−B
2-pentanone	258 A	286 A	84 B	0 C	245 A	69 B
2-heptanone	157 A	143 A	21 B	159 A	157 A	83 B
3-hydroxy-2-butanone	40 A	42 A	−B	44 A	63 A	−B
2-nonanone	170 A	61 B	159 A	162 A	180 A	96 B
2-undecanone	−B	76 A	88 A	64 A	114 A	−B
2-tridecanone	−B	12 B	20 A	5 BC	19 A	−B
Monoterpenes and sesquiterpenes
α-pinene	41 B	33 B	340 A	−B	4 B	204 A
β-pinene	47 B	79 B	−C	295 A	−B	211 A
limonene	311 C	1204 A	637 B	147 C	207 B	942 A
o-cymene	56 A	82 A	7 B	21 B	−B	84 A
caryophyllene	−B	51 A	57 A	50 A	8 B	71 A
Lactones
δ-octalactone	20 B	9 B	35 A	11 B	38 A	−B
δ-decalactone	39 B	33 B	103 A	50 B	112 A	−B
δ-dodecalactone	−C	−C	49 A	26 B	37 A	−B
Notes: Means followed by different capital letters in the same row and within each factor indicate significant differences at p ≤ 0.01; different small letters at p ≤ 0.05.
^aAbundance expressed as peak area, arbitrary scale.
Notas: Medias con letras mayúsculas distintas en la misma fila son diferentes (p ≤ 0,01); letras minúsculas (p ≤ 0,05). ^aAbundancia expresada en términos de área bajo pico, escala arbitraria.

Table 2. Least square means of the amount (mg/kg) of free fatty acids in “Vastedda della valle del Belìce” cheese samples with different producers and production season.

Tabla 2. Mínimos cuadrados promedio de la abundancia de la cantidad de ácidos grasos por los distintos productores y temporadas productivas.

	Dairies				Season
	1	2	3	4	Winter	Spring
Free fatty acids
acetic acid	59.6 A	48.2 B	59.1 A	50.0 B	47.0 B	61.4 A
butanoic acid	253.6 A	495.2 A	455.8 A	409.7 A	326.7 B	480.4 A
pentanoic acid	20.0 A	17.4 A	17.7 A	15.9 B	17.6 a	17.8 b
hexanoic acid	477.5 B	455.0 B	769.5 A	274.5 C	454.1 B	534.1 A
heptanoic acid	11.9 A	−B	20.1 A	8.1 B	10.9	9.2
octanoic acid	301.7 B	277.0 B	351.9 A	283.4 B	282.6 B	324.4 A
nonanoic acid	12.8 B	−C	21.1 A	15.5 B	14.3 a	10.4 b
decanoic acid	96.6 B	104.3 B	176.3 A	189.0 A	115.8 AB	167.3 A
dodecanoic acid	16.9 B	14.2 CB	21.4 A	16.4 B	19.4 A	15.1 B
all	1273.7 C	1436.2 B	1918.0 A	1287.4 C	1308.4 B	1649.3 A
Notes: Means followed by different capital letters in the same row and within each factor indicate significant differences at p ≤ 0.01; different small letters at p ≤ 0.05.
Notas: Medias con letras mayúsculas distintas en la misma fila son diferentes (p ≤ 0,01); letras minúsculas (p ≤ 0,05). ^aAbundancia expresada en términos de área bajo pico, escala arbitraria.

Figure 1. Plot of sample distribution of canonical variables using hydrocarbon and terpene amount. Samples made by producer 1 (1), 2 (2), 3 (3), 4 (4).

Figura 1. Gráfico de la distribución de las variables canónicas en relación con la cantidad de hidrocarburo y terpeno. Muestras elaboradas por los productores 1 (1), 2 (2), 3 (3), 4 (4).

Figure 2. Plot of sample distribution of canonical variables using free fatty acid amount. Samples made by producer 1 (1), 2 (2), 3 (3), 4 (4).

Figura 2. Gráfico de la distribución de las variables canónicas en relación con la cantidad de ácidos grasos libres. Muestras elaboradas por los productores 1 (1), 2 (2), 3 (3), 4 (4).