Table 6. Changes in free fatty acids profiles of the Camembert cheese contained with RGP during ripening

(mg/g)	Control			RGP (0.15%) added

	0 d	14 d	28 d	0 d	14 d	28 d
C4:0	6.50 ± 0.11^bB	8.36 ± 0.43^aA	6.56 ± 0.72^bB	6.36 ± 0.23^nsB	7.00 ± 0.50^AB	7.70 ± 0.75^AB
C6:0	1.40 ± 0.11^bB	1.90 ± 0.10^aA	1.43 ± 0.13^bB	1.63 ± 0.03^aB	1.36 ± 0.03^bB	1.43 ± 0.03^bB
C8:0	1.63 ± 0.03^cD	2.00 ± 0.00^aA	1.90 ± 0.00^bB	1.80 ± 0.00^aC	1.76 ± 0.03^aC	1.50 ± 0.05^bE
C10:0	4.46 ± 0.03^cC	5.40 ± 0.00^aA	5.23 ± 0.03^bA	4.83 ± 0.03^abB	4.96 ± 0.08^aB	4.53 ± 0.12^bC
C12:0	9.63 ± 0.08^cC	11.43 ± 0.03^aA	11.16 ± 0.03^bA	10.26 ± 0.06^nsB	10.60 ± 0.23^B	10.53 ± 0.23^B
C14:0	17.40 ± 0.15^bC	18.36 ± 0.03^bB	19.66 ± 0.51^aA	17.23 ± 0.12^bC	18.23 ± 0.12^aB	18.50 ± 0.15^aB
C15:0	0.86 ± 0.03^bC	1.10 ± 0.00^aB	1.03 ± 0.03^aB	1.00 ± 0.00^bBC	0.96 ± 0.03^bBC	2.53 ± 0.08^aA
C16:0	39.9 ± 0.43^bC	40.63 ± 0.73^bC	46.80 ± 0.15^aA	40.23 ± 0.37^bC	43.93 ± 0.98^aB	45.70 ± 0.58^aAB
C17:0	1.90 ± 0.05^bB	2.03 ± 0.03^bB	2.23 ± 0.06^aB	1.93 ± 0.03^bB	2.20 ± 0.05^bB	4.10 ± 0.51^aA
C18:0	6.63 ± 0.12^cD	7.66 ± 0.06^bB	8.60 ± 0.15^aA	6.63 ± 0.17^cD	7.20 ± 0.11^bC	8.70 ± 0.10^aA
SF	90.33 ± 0.56^cC	98.9.30 ± 0.35^bB	104.63 ± 0.38^aA	91.93 ± 0.47^cC	98.23 ± 1.18^bB	105.23 ± 1.31^aA
C18:1n-9,trans	8.43 ± 0.08^cC	10.03 ± 0.03^aA	9.83 ± 0.03^bA	9.00 ± 0.05^aB	9.33 ± 0.20^aB	7.10 ± 0.15^bD
C18:2n-6,trans	0.10 ± 0.00^bB	0.13 ± 0.03^aB	0.20 ± 0.00^bA	0.20 ± 0.00^aA	0.10 ± 0.00^bB	0.10 ± 0.00^bB
TF	8.53 ± 0.08^bC	10.16 ± 0.06^aA	10.06 ± 0.06^aA	9.13 ± 0.03^aB	9.43 ± 0.20^aB	7.20 ± 0.15^bD
C14:1	1.23 ± 0.03^bE	1.50 ± 0.00^aB	1.43 ± 0.03^aBC	1.30 ± 0.00^bDE	1.36 ± 0.03^bCD	1.96 ± 0.03^aA
C16:1	0.50 ± 0.00^bB	0.60 ± 0.00^aA	0.53 ± 0.03^bB	0.50 ± 0.00^bB	0.50 ± 0.00^bB	0.63 ± 0.03^aA
C18:1n-9,Cis	21.16 ± 0.31^bB	22.43 ± 0.37^abB	23.90 ± 0.76^aA	13.20 ± 0.15^cE	14.73 ± 0.44^bD	17.23 ± 0.37^aC
MuSF	22.90 ± 0.31^bB	24.53 ± 0.63^aA	25.86 ± 0.74^aA	15.00 ± 0.15^cE	16.60 ± 0.41^bD	19.83 ± 0.42^aC