(Johansen, Laugesen, Janhoj, Ipsen, & Frost, 2008). The intensity rating of cream cheese typical flavour was higher in CC with respect to the samples added with essential oils. It is likely that the essential oils had the effect of masking the intensity rating of cream cheese typical flavour in CO and CR. In addition, essential oil supplementation probably increased bitterness and sourness intensity ratings in the CR and CO samples in comparison with CC at storage day 0.