# Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
## 3 Results and Discussion
### Effect of Biocontrol Agents on the Dry-Cured Fermented Sausages Characteristics
\begin{tabular}{c c c c c c c} \hline \hline
**Origin/Compound** & **Id b** & \multicolumn{5}{c}{**Batches c**} \\ \cline{3-7}  & & **C** & **E** & **D** & **P** & **M** \\ \hline
**Lipid oxidation** & & & & & & \\
1-propanol & MS & n.d. d  & 0.07 *  & n.d. & n.d. & n.d. \\
1-hexanol & MS & 2.25 & 6.43 & n.d. *  & 5.24 & 2.41 \\
2-heptanol & MS & 0.18 & n.d. *  & 0.15 & 0.17 & 0.16 \\ Hexanal & MS/Rf & 1.63 & 8.25 & 0.45 *  & 3.32 & 1.63 \\ Heptal & MS/Rf & n.d. & 0.71*  & n.d. & 0.42 *  & n.d. \\ Octane & MS & 0.16 & n.d. *  & 0.22 & 0.15 \\
2-heptanone & MS & 0.66 & 0.47 & 0.91 & 1.01 & n.d. * \\
4-heptanone & MS & n.d. & n.d. & 0.14 *  & n.d. & 1.52* \\
2-octanone & MS & 0.10 & n.d. *  & n.d. *  & 0.17 \\
3-octanone & MS & 0.13 & 0.60 *  & n.d. *  & 0.31 & 0.26 *  \\
2.3-octanedice & MS & n.d. & 0.22 *  & n.d. & n.d. \\ Hexanoic acid & MS & 0.88 & 2.18 & 0.52 *  & 1.10 & 0.40 *  \\ Octanoic acid & MS & 0.39 & 0.41 & 0.44 & 0.19 *  & 0.34 \\ Nonanoic acid & MS & n.d. & 0.28 *  & 0.27 *  & n.d. & n.d. \\
1-octen-3-ol & MS & 1.87 & 4.42 & 0.92 *  & 2.75 & 1.47 \\
2-nonanone & MS & 0.19 & n.d. *  & 0.19 & 0.35 & 0.27 \\ \hline
**Carbohydrate** & & & & & & \\
** fermentation** & & & & & & \\
**Acction** & MS & 1.40 & 2.40 & 1.97 & 2.39 & 0.90 \\ \hline
**Amino acid** & & & & & & \\
**catabolism** & & & & & & \\
2-methylpropanal & MS/Rf & 0.14 & n.d. *  & 0.08 & n.d. *  & n.d. *  \\
2-methyl-1-propanol & MS & n.d. & 0.17 *  & 0.19 * & 0.17 * & 0.18 *  \\
3-methylbutanal & MS/Rf & 0.14 & 0.22 & 0.34 *  & 0.09 * & 0.23 \\
2-methylbutanal & MS/Rf & n.d. & n.d. & 0.09 * & n.d. & 0.07 * \\
3-methyl-1-butanol & MS & 1.56 & 1.17 & 2.02 & 1.29 & 1.64 \\
2-methyl-1-butanol & MS & 0.28 & 0.26 & 0.28 & 0.24 & 0.27 \\
2-methylpropanoic acid & MS & 0.34 & 0.29 & 0.40 & 0.16 *  & 0.41 \\ acid & MS & 0.23 & 0.21 & 0.20 & 0.13 & 0.28 \\
3-methylbutanoic acid & MS & 0.46 & n.d. *  & 0.84 *  & 0.29 & 0.49 \\
2-ethyl-1-hexanol & MS & 0.25 & 0.32 & n.d. *  & n.d. *  & n.d. *  \\ Phenylethyl alcohol & MS & 0.22 & n.d. *  & 0.25 & 0.22 & 0.20 \\ \hline
**Spices** & & & & & & \\ Thuene & MS & 0.32 & 0.27 & 0.35 *  & 0.22 * & 0.27 \\ a-pinene & MS & 2.25 & 2.40 & 2.60 & 1.69 & 1.67 * \\ \(\beta\)-pinene & MS & 3.63 & 3.37 & 4.22 & 3.07 & 2.58 *  \\ \(\alpha\)-phellandrene & MS & 0.57 & 0.41 & 0.60 & 0.40 *  & 0.46 *  \\ \(\beta\)-phellandrene & MS & 0.74 & 0.60 & 1.03 & 0.37 *  & 0.38 \\
3-carene & MS & 7.63 & 7.00 & 8.92 & 5.87 & 4.91 *  \\ o-cymene & MS & 1.03 & 1.61 & 1.06 & 1.06 & 0.93 \\ D-lmonene & MS & 4.71 & 4.11 & 5.40 & 3.88 & 3.18 * \\ Y-terpinene & MS & 0.15 & 0.26 *  & 0.21 * & 0.11 *  & 0.10 *  \\ L-terpinen-4-ol & MS & 0.48 & 0.40 *  & 0.57 * & 0.42 & 0.40 *  \\ \(\alpha\)-terpinenol & MS & 0.18 & 0.17 & 0.23 *  & 0.17 & 0.17 \\ Safrole & MS & 0.11 & 0.10 *  & 0.13 * & 0.09 & 0.10 \\ Caryophyllene & MS & 0.77 & 0.77 & 0.98 & 0.65 & 0.68 \\ Myristicin & MS & 0.59 & 0.50 & 0.79 & 0.42 & 0.47 \\ \hline \end{tabular}   
* Results are expressed in arbitrary area units (\(\times 10^{-6}\)), as means of 3 replicates of each batch. * Id: reliability of identification: MS: chromatogram deconvolution and identification by comparing the mass spectrum of the compounds with the NIST/EPA/NIH database; Rf: mass spectrum and retention time identical with a reference compound. d C: non-inoculated control; E: _Entrococcus (facium_ SE920; D: _Debaryomyces hususemii_ FHThe results are categorized by groups according to their possible origin, such as lipid oxidation (16), carbohydrate fermentation (1), amino acid catabolism (11), and spices (14). A total of 35 compounds were detected in batches C, D, and M, followed by batches P (34) and E (33). Batch D showed the lowest number of compounds derived from lipid oxidation, and the highest from amino acid catabolism. The unique compound coming from carbohydrate fermentation, acetoin, and all the compounds resulting from spices were detected in every batch. The volatile compounds originating from spices showed the highest amounts.