## 3 Results and Discussion
### Effect of the Incorporation of the Valorized Pomace Ingredient in Dry-Cured Sausages
\begin{tabular}{c c c c c c} \hline \hline  & & **LRI** & **Ingredient** & **Red** & **Grape** & **Descriptors \({}^{\mathbf{a}}\)** \\ \hline Alcohols & Ethanol \({}^{\ast}\) & - & 1014.4 & \(\pm\) & 416.6 & sweet \\  & 3-Methyl-1-butanol \({}^{\ast}\) & 715.16 & 2173.3 & \(\pm\) & 1185.8 & whiskey, malt, burnt \\  & 2,3-Butanediol \({}^{\ast}\) & 810.65 & 462.5 & \(\pm\) & 409.3 & fruit, onion \\  & 1-Hexanol \({}^{\ast}\) & 873.64 & 524.3 & \(\pm\) & 30.5 & resin, flower, green \\  & Benzyl Alcohol \({}^{\ast}\) & 1034.79 & 328.3 & \(\pm\) & 64.6 & sweet, flower \\  & Phenylethyl alcohol \({}^{\ast}\) & 1113.88 & 3043.5 & \(\pm\) & 100.3 & honey, spice, rose, lilac \\ \hline Aldehydes & Hexanal & 790.34 & 316.0 & \(\pm\) & 7.5 & grass, tallow, fat \\  & Benzaldehyde \({}^{\ast}\) & 958.98 & 70.7 & \(\pm\) & 26.2 & almond, burnt sugar \\  & Phenyl acetaldehyde & 1043.62 & 48.7 & \(\pm\) & 4.2 & Hawthorne, honey, sweet \\  & Nonanal \({}^{\ast}\) & 1103.98 & 76.8 & \(\pm\) & 39.2 & fat, citrus, green \\ \hline Esters & 3-Methylbutyl acetate \({}^{\ast}\) & 880.34 & 122.6 & \(\pm\) & 16.7 & banana \\  & 2-Methylbutyl acetate & 882.62 & 13.5 & \(\pm\) & 23.4 & fruit \\  & Ethyl hexanoate \({}^{\ast}\) & 999.81 & 552.6 & \(\pm\) & 47.7 & Pineapple \\  & Hexyl acetate \({}^{\ast}\) & 1015.21 & 24.9 & \(\pm\) & 2.5 & Fruit, herb \\  & Ethyl octanoate \({}^{\ast}\) & 1198.16 & 3686.7 & \(\pm\) & 428.6 & fruit, fat \\  & 2-Phenylethyl acetate & 1260.84 & 23.4 & \(\pm\) & 3.3 & rose, honey, tobacco \\  & Ethyl decanoate \({}^{\ast}\) & 1399.01 & 5706.5 & \(\pm\) & 629.4 & grape \\  & Dbutyl hexanoate & 1772.74 & 43.9 & \(\pm\) & 7.6 & \\ \hline Hydrocarbons & 2-Methyl heptane & 743.57 & 875.2 & \(\pm\) & 902.3 & \\  & 3-Ethyl hexane & 751.71 & 424.6 & \(\pm\) & 85.9 & \\  & 3-Ethyl octane & 972.65 & 61.1 & \(\pm\) & 26.1 & \\  & 2,2,4,6,6- & & 989.05 & 7740.3 & \(\pm\) & 2245.9 & \\  & Pentamethyl heptane & 2,2,4,4-Tetramethyl octane & 1025.93 & 595.0 & \(\pm\) & 178.8 & \\  & Dodecane, 2,6,10-trimethyl & 1049.14 & 75.3 & \(\pm\) & 23.1 & \\ \hline Others & Acetic acid & 692.27 & 2343.8 & \(\pm\) & 610.4 & sour \\  & Methoxy-phenyl-oxime & 928.85 & 1094.5 & \(\pm\) & 360.5 & \\  & Eucalyptusptol & 1029.41 & 15.8 & \(\pm\) & 27.5 & \\ \hline \hline \end{tabular}   
* The identification of the compound was carried out by the mass spectrum and LRI identical with a commercial standard compound. \({}^{\mathbf{a}}\) Flavor descriptors from the Cornell University Flavornet ([[http://www.flavornet.org/flavormet.html](http://www.flavornet.org/flavormet.html)]([http://www.flavornet.org/flavormet.html](http://www.flavornet.org/flavormet.html)) (accessed on 28 September 2024)) and the Good Sents Company (http://www. Three alcohols were most abundantly isolated in NC samples, including ethanol, 2,3-butanediol, and D-mannose, which are compounds related to the effect of microbial fermentation. During the fermentation process, LAB produces lactic acid and small amounts of other compounds, such as ethanol and 2,3-butanediol. The highest levels of these compounds in NC, which presented the lowest LAB counts and the highest pH, could probably be attributed to less developed fermentation in this batch compared to the other groups. These compounds are the initial products of fermentation, which should be transformed into other flavor compounds. In fact, significant correlations were found between these parameters. The LAB counts were negatively correlated with pH (r = \(-0.611\), \(p<0.01\)), ethanol (r = \(-0.640\), \(p<0.01\)), and 2,3-butanediol (r = \(-0.571\), \(p<0.01\)). The proteolytic and lipolytic activities of both microorganisms are essential to the sensory quality of fermented sausages. The highest levels of sugar-like d-mannose in NC sausages would also indicate less fermentation development in this group. The flavor and aroma of fermented means are a combination of several elements. Lactic acid bacteria produce lactic acid and other compounds.