Table 6. Aromatic profile of Ricotta after 1 (T1) and 5 (T5) d of ripening obtained from ewes fed a standard diet (CTRL) and ewes fed red grape pomace dietary supplementation (GP+)

	Ricotta T1			Ricotta T5
	CTRL	GP+	p-vaule	CTRL	GP+	p-vaule
Hexanal	24.71±7.37	27.23±2.85	ns	32.19±4.88	22.92±1.70	*
2-Heptanon	1.06±0.60	1.43±0.16	ns	0.77±0.32	0.92±0.05	ns
Heptanal	5.98±1.53	8.47±0.92	ns	8.56±0.75	9.06±3.11	ns
Octanal	3.49±0.88	3.75±0.37	ns	3.61±0.35	3.68±0.60	ns
2-Nonenal	12.00±12.12	3.13±0.83	ns	3.69±0.23	3.12±0.40	ns
2-Nonanone	2.66±0.83	2.22±0.51	ns	2.61±0.81	2.35±0.26	ns
Nonanal	13.96±2.75	8.95±0.77	*	12.56±1.12	11.91±2.18	ns
Octanoic acid	17.54±2.49	26.27±3.41	*	19.26±1.99	22.87±3.49	ns
Nonanoic acid	18.60±4.16	18.54±2.74	ns	16.75±2.86	23.18±3.43	ns

Data are reported as mean percentage of (VOCs)±SD.
p<0.05.
ns, not significant.