Table 3. Effect of essential oils enriched edible films and storage on sensory characteristics of Göbek Kashar cheese

Cheese samples	Ripening (d)	Colour	Texture	Taste and Aroma	Odour	Saltiness	General acceptability
C1	3	7.90±0.14^b	8.05±0.07^ab	8.15±0.07^b	8.40±0.14^bc	7.49±0.23^ab	8.40±0.07^a
	30	6.97±0.03^b	7.05±0.07^a	7.21±0.07^b	6.35±0.21^a	7.36±0.21^a	6.60±0.14^a
	60	7.98±0.02^b	8.05±0.04^b	8.13±0.18^c	6.45±0.07^a	7.35±0.21^ab	7.38±0.14^b
	90	8.45±0.07^d	8.32±0.04^c	7.95±0.07^b	7.40±0.14^b	7.46±0.19^b	8.05±0.07^c
C2	3	8.10±0.10^b	8.20±0.98^b	9.00±0.02^c	8.80±0.28^c	7.90±0.14^c	8.45±0.14^a
	30	7.10±0.14^b	7.95±0.05^c	7.75±0.05^c	6.75±0.35^a	7.73±0.09^a	8.00±0.00^b
	60	8.25±0.07^b	7.55±0.63^a	8.03±0.07^c	6.90±0.14^a	7.90±0.42^b	7.30±0.28^b
	90	7.99±0.01^c	8.21±0.04^c	7.84±0.03^b	7.90±0.08^c	7.80±0.00^b	8.00±0.07^c
C3	3	8.55±0.07^c	8.35±0.77^b	7.75±0.00^a	7.85±0.21^ab	7.60±0.00^ab	8.35±0.23^a
	30	7.98±0.02^c	7.05±0.07^a	8.05±0.08^d	8.40±0.14^c	7.58±0.12^a	8.15±0.21^b
	60	7.47±0.66^ab	7.41±0.21^a	7.45±0.14^b	6.72±0.35^a	6.92±0.35^a	6.90±0.03^ab
	90	6.45±0.07^b	7.47±0.14^b	6.91±0.07^a	6.93±0.14^a	6.82±0.23^a	7.32±0.01^a
C4	3	7.45±0.08^a	7.25±0.63^a	7.62±0.66^a	7.35±0.20^a	7.25±0.11^a	8.15±0.07^a
	30	6.30±0.28^a	7.33±0.21^b	7.03±0.04^a	7.61±0.21^b	7.81±0.24^a	6.70±0.42^a
	60	6.71±0.07^a	7.02±0.63^a	6.75±0.09^a	6.70±0.30^a	7.80±0.47^b	6.05±0.28^a
	90	6.15±0.03^a	6.30±0.09^a	6.86±0.03^a	6.58±0.05^a	7.73±0.08^b	6.35±0.21^a