Table 3. Comparison of aromatic compounds of the ripening period of the Cheddar cheese added starter by E-nose

No. RT1) Control Treatment Compounds Sensory description
MXT-5 MXT-1701
1 17.49 - 1,934±8832) 3,097±1,650 Ethanol Alcoholic, ethanol, sweet
2 18.69 - 1,037±664 543±192 2-Propanol Alcoholic, etheral
3 19.82 - - 147±71 Pentane Alkane
4 21.49 - 190±212 767±65 1-Propanol Alcoholic, fruity, musty, pungent
5 23.86 - 1,096±1,055 282±179 Hexane Alkane, etheral, kerosene
6 28.56 - 360±874 296±100 But-(E)-2-enal Floral, green, plastic
7 32.87 - 325±297 195±59 2-Ethyl furan Acidic, chemical, rubber, sweet
8 42.27 - 252±267 791±48 2-Methylpropanoic acid Acidic, butter, cheese, fatty, rancid
9 79.35 - 149±205 2,450±422 Limonene Citrus, fruity, orange, minty
10 - 19.31 2,306±859 3,707±1,963 Ethanol Alcoholic, ethanol, sweet
11 - 20.87 974±197 519±373 Hexane Alkane, etheral, kerosene
12 - 25.76 167±109 390±48 1-Propanol Alcoholic, musty, fruity, pungent
13 - 28.61 464±148 - Butane-2,3-dione Butter, caramelized, creamy, fruity
14 - 32.88 294±95 535±60 2-Ethyl furan Acidic, sweet, chemical, rubber
15 - 38.04 768±877 586±194 Formic acid Acidic
16 - 39.67 607±830 547±238 3-Pentanol Fruity, green
17 - 65.64 261±85 771±147 Cyclohexanone Minty
18 - 76.17 439±71 744±135 P-Cymene Balsamic, citrus, fruity, lemon, herbaceous, spicy
RT, retention time (sec).
Mean±SD.