# 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
Terpenes were most of the compounds derived from spices, 3-carene and D-limonene being predominant in all batches. Among them, 3-carene derived from black pepper [46] was the volatile compound showing the highest amount, since this ingredient is one of the main spices added to \"salchichon\" [38; 41]. The heterogeneity in the distribution of spices in the matrix, mainly the whole peppercms, could explain the differences found among the batches. Regarding the volatile compounds from lipid oxidation, there were no substantial differences between the batches, and no large variations in flavor notes related to these compounds, such as rancidity [47], should thus be expected. Since 1-propanol and 2,3-octanedione were only found in batch E, they were likely produced by the action of _E. ficeium_. Both compounds have been previously associated with enterococci metabolism in dry-cured fermented sausages [45]. The 3-octanone was also found in higher levels in batches E (0.60) and M (0.26) than in batch C (0.13), suggesting that _E. ficeium_ was the main producer of this ketone. This compound is responsible for a mushroom or musty aroma, and has been ascribed to the presence of other LAB, such as _Carnobacterium maltaromaticum_, in meat [48; 49]. The volatiles 4-heptanone and 2-methylbutanal were only found in batches D and M. Heptanal was exclusively found in batches E and P, and nonanoic acid in batches E and D. Among ketones derived from lipid oxidation, the level of 4-heptanone was significantly higher in batch M, and 3-octanone in batch E, compared to batch C (\(p\leq 0.05\)). Regarding amino acid catabolism, alcohols were mostly identified, the 3-methyl-1-butanol standing out with the highest amount in all batches. The detection of 2-methyl-1-propanol was remarkable in all inoculated batches (E, D, P, and M), but not in batch C. Moreover, batch D showed the highest amounts of 2-methyl-1-propanol, 3-methylbutanal, 2-methylbutanal, and 3-methylbutanoic acid (\(p\leq 0.05\)). Some of these branched-chain volatiles, such as 3-methylbutanal, 2-methyl-1-propanol, 3-methyl-1-butanol, and 2-methylpropanoic acid, have been associated with the typical aroma of dry-cured meat products [50]. 3-methylbutanal and 3-methylbutanoic acid have been related to the activity of yeasts in meat substrates [1; 51], which could clarify the highest level of these compounds being found in batch D. The limited differences found in the pattern of volatile compounds between batches is consistent with the small influence that protective cultures have shown on the growth of microorganisms usually present in dry-cured fermented sausages (Figures 1-3). Therefore, although the tested microorganisms caused small changes in the generation of volatiles that contribute to the characteristic aroma of dry-cured fermented sausages in the different batches, it is not expected that such modifications can lead to significant variations in the odor of the sausages. In this sense, no significant differences were detected by the tasting panel between batches in preference ranking, intensity of odor scale, and buying preference (Table 3). Concerning the purchase preferences, 18 of 22 panelists would buy all the batches. These positive aspects support the implementation of these biocontrol agents since they did not affect the purchase intention of the panelists.