# Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product
## 3 Results and Discussion
### Volatile Compounds
 RT: retention time. NP: non-pressed (immediate consumption); P: pressed (for sale). CAS\#: CAS number. nd: The compounds not detected in the In this sense, [PERSON] et al. [37] reported that aldehydes are generally major sources of volatile fractions obtained from ruminant meat, which mainly originate from the oxidative degradation of unsaturated fatty acids, such as oleic, linoleic, and arachidonic [44]. These could significantly contribute to the product's overall taste because of the low levels of olfactory perception [37]. Heptanal, octanal, nonanal, decanal, and decanal are primarily derived from the oxidative degradation of oleic acid [6; 45; 46], whereas hexanal and 2-nonenal are the main volatile compounds formed by the oxidation of linoleic acid. Additionally, hexanal comes from arachidonic acid, which has a pleasant and grassy aroma at low concentrations but turns fatty at medium concentrations and extremely rancid and tallowy at high concentrations [44]. Thus, high concentrations of hexanal indicate flavor deterioration in meat products that often result in a rancid aroma. Therefore, this volatile compound has been considered the most suitable indicator of lipid oxidation in meat and meat products, as there is a more significant increase in its content compared to that of other aldehydes [45]. Furthermore, octanal provides green, meaty, fresh, fruity, and grassy notes, whereas nonanal contributes fruity and sweet aroma notes [47]. Thus, the aldehydes detected, such as hexanal and nonanal, likely have an impact on chito's sensory profile, as these compounds are associated with grassy and fatty notes in cured meat products. On the other hand, ketone detection in meat usually correlates with dietary habits [37]. However, [PERSON] et al. [6] reported that ketones, such as 2-heptanone and 2-nonanone, are most likely of chemical origin and are produced through either oxidation or thermal degradation of the fatty acids, or by degradation of amino acids. For 2022 and 2023, it was found that 2-heptanone and 2-nonanone were present in chito. Thus, its presence can be explained by dietary origin (goats were fed grass and different wild herbs) and the oxidation of fatty acids. Furthermore, straight-chain aliphatic alcohols can be formed by the oxidation of lipids [44]. Among the alcohols, 1-octen-3-ol was present during 2021, 2022, and 2023 in both chito samples. This alcohol is the major alcohol in meat products and is generated by the catabolism of both arachidonic and linoleic acids [47]. It possesses a low perception threshold and is characterized by odors resembling those of mushrooms, earth, dust, fatty substances, sharpness, and rancidity [44]. Other compounds detected in the volatile composition of chito were acids, which are responsible for the distinct taste of goat meat [37], such as 3 methylbutanoic, which contributes to the goaty flavor [48], but it was not detected in this study. This group of compounds is formed by the hydrolysis of triglycerides and phospholipids and primarily from the oxidation of unsaturated fatty acids [44]. Additionally, terpen may significantly contribute to this meat product's overall aroma. Their presence may be the result of diet, which leads to terpene accumulation in the animal's fat deposits [6]. Terpenes primarily come from green herbages and are normally too specific to certain plant species for use as generic tracers of a pasture diet [49]. In this sense, terpenes such as caryophyllene were detected in NP and P for 2021, 2022, and 2023. Caryophyllene content in meat is influenced by pasture grass diets; hence, it is a biomarker of non-intensive feeding. Moreover, other terpen, such as D-limonene, were also detected in both chito samples. Limonene is present as a normal constituent of the unsaponifiable fraction of vegetal fats and originates from animal feed, thereby accumulating in the meat of the animal [6], i.e., in adipose tissues of pasture-fed lambs. This compound gives the smell of fresh fruit (conveyed by lemon) [6; 49].