Table 1 The PAH levels (μg/kg) and CIE-L*a*b* color parameters cheeses smoked in a traditional way from Outer Eastern Carpathians subprovince

Naphthalene

210 ± 63.0

970 ± 291

940 ± 282

580 ± 174

Acenaphthylene

200 ± 60.0

840 ± 252

450 ± 135

350 ± 105

Acenaphthene

9.30 ± 2.79

48.0 ± 14.4

28.0 ± 8.40

130 ± 39.0

Fluorene

100 ± 30.0

140 ± 42.0

120 ± 36.0

110 ± 33.0

Phenanthrene

120 ± 36.0

330 ± 99.0

140 ± 42.0

85 ± 25.5

Anthracene

32.0 ± 9.60

87.0 ± 26.1

37.0 ± 11.1

46.0 ± 13.8

Fluoranthene

7.30 ± 2.19

20.0 ± 6.00

17.0 ± 5.10

12.0 ± 3.60

Pyrene

6.00 ± 1.80

16.0 ± 4.80

12.0 ± 3.60

10.0 ± 3.00

Benzo(a)anthracene

< 0.80

1.70 ± 0.51

1.60 ± 0.48

1.46 ± 0.44

Chrysene

< 0.80

1.60 ± 0.48

1.70 ± 0.51

1.50 ± 0.45

Benzo(b)fluoranthene

< 0.80

0.97 ± 0.291

< 0.75

< 0.66

Benzo(k)fluoranthene

< 0.74

< 0.59

< 0.63

< 0.56

Benzo(a)pyrene

< 0.80

0.85 ± 0.255

< 0.88

< 0.75

Indeno(1,2,3-cd)pyrene

< 0.80

0.78 ± 0.234

< 0.65

< 0.46

Dibenzo(a,h)anthracene

< 0.14

< 0.41

< 0.25

< 0.24

Benzo(g,h,i)perylene

< 0.80

0.81 ± 0.243

< 0.58

< 0.56

Sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene

< 0.80

5.12 ± 1.54

3.30 ± 0.99

2.96 ± 0.88

CIE-L*a*b* color parameters (surface)

 Lightness L*

62.44 ± 4.11

68.25 ± 3.98

69.42 ± 2.63

72.28 ± 1.72

 Redness a*

21.64 ± 3.04

16.83 ± 2.61

16.83 ± 2.71

13.85 ± 2.05

 Yellowness b*

46.41 ± 3.73

44.25 ± 3.35

41.58 ± 5.14

34.11 ± 2.41

CIE-L*a*b* color parameters (middle)

 Lightness L*

84.97 ± 1.64

89.25 ± 1.41

90.11 ± 0.44

86.45 ± 0.68

 Redness a*

2,54 ± 0.31

3.34 ± 0.24

4.82 ± 0.20

5.74 ± 0.12

 Yellowness b*

16.42 ± 0.96

22.11 ± 0.69

25.28 ± 0.97

28.17 ± 0.65