# Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
## 3 Results and Discussion
### Volatile Compounds Analysis  
It is well known that many enzymatic and non-enzymatic reactions occur during the fermentation and aging of dry-cured meat products, such as proteolysis and lipolysis, along with protein and lipid oxidation, Maillard reactions, and Strecker degradation. These changes give rise to the formation of volatile compounds [29]. In this investigation, 33 volatile compounds were tentatively identified (Table 4). Low percentages of ketones were detected, with the exception of 2-butanone in sample MO3 (12.76%); conversely, this volatile was not detected in the CO3 conventional counterpart. This molecule is already known to be one of the contributors to an \"apricot\" note in sausages [30]. The most represented alcohols were ethanol and 2-butanol. In particular, ethanol was detected in all samples produced with Mora Romagnola, with higher percentages than in conventional samples. This compound can derive from the reduction of aldehydes formed by lipid metabolism [31] or from microbial fermentation [32]. Pentanol, hexanol, and 1-octen-3-ol are also produced in the same way; the latter is considered to be responsible for a mushroom-like odor [33] and is produced during degradation of lipid hydroperoxides [34]. The aging process of dry-cured salami is known to have an important role in the formation of aldehydes [25]. Among these, hexanal was the most represented. Hexanal is known to impart green, floral, or even grassy notes [35; 36]. High percentages of hexanal were recorded for samples FEL (72.58%), CON (46.86%), MIL (31.56%), and CO5 (44.78%); conversely, it was not detected in MO5. The second most abundant aldehyde was phenylacetaldehyde, with a high percentage (38.07%) in MO4. All other samples showed low levels of this molecule, which is an aroma-active compound formed from phenylalanine through the Strecker degradation pathway [37]. Allyl methyl sulfide is responsible for garlic notes and is naturally present in many plants, e.g., alliums such as garlic, onion, and leek, which are normally added during salami production [38]. This compound was detected in samples MO3, MO4, and MO5, as well as in their conventional counterparts (low amounts in MO1 and MO2). In accordance with previous studies [25], the chemical class of terpen was the most represented, and the presence of these compounds is probably due to the addition of spices. For example, \(\alpha\)-pinene, identified in all samples except FEL, is a terpene found in coniferous and rosmears essential oils [39]. The isomers of \(\alpha\)-phellandrene and \(\beta\)-phellandrene are specific to certain plants: the first is typical of _Eucalyptus phellandra_, while the latter has been frequently found in essential fennel oil [40]. In addition, 3-carene, a molecule linked to pepper scents, was mainly found in samples MO4, MO5, and their conventional counterparts produced with the same recipe, while limonene was the most represented terpene and can be associated with pine/peppery/lemon sensory notes [41]. It is interesting to highlight that sample FEL did not contain terpen. This could be related to its production process and recipe. Finally, several acids were identified. Butanoic acid is responsible for the perception of rancidity in food [36]; it was detected only in samples MO1, CO3, and in the market leader sample MIL. The most abundant acid was acetic acid, which showed the highest percentage in the MIL sample (10.79%). Although several volatile compounds were different in some of the samples, a trend in their concentrations that was clearly related to the different type of meat used (Mora Romagnola vs. conventional) was not observed. On the other hand, the samples available on the market showed remarkable differences in terms of their aromatic profile. This result could be associated with the different production techniques and use of spices. In this context, the market leader products were characterized by a less complex volatile compounds profile: sample FEL exhibited an absence of terpen, and ethanol was not detected in CON, FEL, or MIL.