Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

Total olfactory signal by classes. The breakdown of the total olfactory signal into 9 classes clearly shows the olfactogram zones belonging to a given olfactory class. Labels correspond to the peak numbers given in Table 2.

Principal component analysis of the sensory attributes and GC-olfactometry data of the 6 cheeses. a) Sample plot: circles=CO cheeses (control diet), squares=EL cheeses (diet supplemented with extruded linseed), and triangles=ELVE cheeses (diet supplemented with extruded linseed and vitamin E); open symbols=cheeses made on March 8 and 15; solid symbols=cheeses made on March 20 and 22. b) Variable plot: solid lines=sensory attributes as active variables; dotted lines=GC-olfactometry data as additional variables.