From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Table 2 Average concentrations and estimates of phenotypic (\(\upsigma_{\text{P}}\)), residual (\(\upsigma_{\text{E}}\)), herd (\(\upsigma_{\text{H}}\)), and additive genetic (\(\upsigma_{\text{A}}\)) standard deviations, and of intra-herd heritability (h²) categories for 240 spectrometric peaks from PTR-ToF-MS analysis of 1075 individual model cheeses made from Brown Swiss cows’ milk

h² (%)	Peaks numbers	Concentration^a		Average of the SD				Average h²
h² (%)	Peaks numbers	Average ln ppb ^b_v	CV (%)^c	\(\upsigma_{\text{P}}\)	\(\upsigma_{\text{E}}\)	\(\upsigma_{\text{H}}\)	\(\upsigma_{\text{A}}\)	Average h²
<2	0
2–4	11	6.26	29.1	1.008	0.874	0.468	0.166	0.035
4–6	60	6.25	28.3	1.006	0.823	0.480	0.188	0.050
6–8	69	6.05	31.4	1.004	0.864	0.402	0.234	0.068
8–10	38	5.30	20.5	1.004	0.817	0.459	0.253	0.087
10–12	22	5.19	22.1	1.006	0.795	0.450	0.276	0.108
12–14	20	6.73	27.8	0.995	0.725	0.579	0.280	0.130
14–16	13	5.28	12.3	0.994	0.795	0.488	0.328	0.146
16–18	4	4.91	5.2	1.001	0.788	0.498	0.358	0.172
18–20	1	5.17		0.986	0.721	0.572	0.352	0.192
>20	2	5.33	1.2	1.020	0.666	0.691	0.344	0.211
All	240	5.90	28.5	1.003	0.822	0.462	0.239	0.082

SD standard deviation
^aMean value of each peak of the various classes
^bData expressed in natural log-transformed (ln) parts per billion by volume
^cCoefficient of variation of the mean value of each peak calculated by dividing the standard deviation by the mean of the ppb_v concentration of the PTR spectrometry peaks within each intra-herd heritability class

ISSN: 1297-9686