# Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds
## 3 Results and Discussion
### Combining Volatile Compounds and Sensory Data
\begin{table}
\begin{tabular}{r l r r r r r r r} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Pubchem CID**}} & \multicolumn{1}{c}{\multirow{2}{*}{**Compound Sample**}} & \multicolumn{1}{c}{**CO4**} & \multicolumn{1}{c}{**MO4**} & \multicolumn{1}{c}{**CO5**} & \multicolumn{1}{c}{**MO5**} & \multicolumn{1}{c}{**CON**} & \multicolumn{1}{c}{**FEL**} & \multicolumn{1}{c}{**MIL**} \\ \hline \multicolumn{1}{c}{} & \multicolumn{2}{c}{_Ketones_} & & & & & & & & \\
5324275 & 2-Butanone & 2.25 \(\pm\) 0.46 & 1.49 \(\pm\) 0.91 & 0.47 \(\pm\) 0.43 & 1.07 \(\pm\) 0.14 & n.d. & n.d. & 3.92 \(\pm\) 0.52 \\
11747 & 2,3-Pentanedione & n.d. & n.d. & 1.05 \(\pm\) 0.03 & n.d. & 0.69 \(\pm\) 0.04 & 1.39 \(\pm\) 0.10 & 1.02 \(\pm\) 0.02 \\
179 & 3-Hydroxy-2-butanone & 0.94 \(\pm\) 0.06 & n.d. & n.d. & 0.84 \(\pm\) 0.21 & 2.48 \(\pm\) 0.12 & n.d. & 2.37 \(\pm\) 0.20 \\ \multicolumn{1}{c}{} & \multicolumn{2}{c}{_Alcohids_} & & & & & & & \\
702 & Ethanol & n.d. & 4.66 \(\pm\) 1.74 & n.d. & 13.12 \(\pm\) 0.78 & n.d. & n.d. & n.d. \\
6568 & 2-Butanol & 1.80 \(\pm\) 0.14 & 1.62 \(\pm\) 0.56 & n.d. & 1.28 \(\pm\) 0.20 & n.d. & 0.67 \(\pm\) 0.06 & 3.88 \(\pm\) 0.47 \\
6276 & 1-Pentanol & n.d. & n.d. & 2.11 \(\pm\) 0.03 & n.d. & 2.22 \(\pm\) 0.07 & 2.06 \(\pm\) 0.20 & 1.12 \(\pm\) 0.05 \\
31260 & 3-Methyl-1-butanol & 1.42 \(\pm\) 0.06 & 1.25 \(\pm\) 0.31 & 0.63 \(\pm\) 0.12 & 1.24 \(\pm\) 0.53 & n.d. & n.d. & n.d. \\
8103 & 1-Hexanol & n.d. & n.d. & 2.29 \(\pm\) 0.38 & n.d. & 2.34 \(\pm\) 0.22 & 0.73 \(\pm\) 0.07 & 0.51 \(\pm\) 0.02 \\
18827 & 1-Octen-3-ol & n.d. & n.d. & 1.04 \(\pm\) 0.11 & 0.27 \(\pm\) 0.09 & 0.92 \(\pm\) 0.04 & 2.31 \(\pm\) 0.29 & 1.05 \(\pm\) 0.12 \\ \multicolumn{1}{c}{} & \multicolumn{2}{c}{_Aldehydes_} & & & & & & & \\
8063 & Pentanal & n.d. & n.d. & 1.37 \(\pm\) 0.07 & n.d. & 3.09 \(\pm\) 0.22 & 3.90 \(\pm\) 0.09 & 1.49 \(\pm\) 0.01 \\
6184 & Hexanal & 0.26 \(\pm\) 0.04 & n.d. & 44.78 \(\pm\) & 0.77 \(\pm\) 0.23 & 46.86 \(\pm\) 1.27 & 72.58 \(\pm\) & 31.56 \(\pm\) \\
8130 & Heptanal & n.d. & n.d. & 0.70 \(\pm\) 0.04 & n.d. & 1.01 \(\pm\) 0.06 & 0.90 \(\pm\) 0.21 & 0.34 \(\pm\) 0.04 \\
31289 & Nonanal & n.d. & n.d. & n.d. & n.d. & 0.50 \(\pm\) 0.06 & n.d. & n.d. \\
5283324 & 2-Octenal & n.d. & n.d. & n.d. & n.d. & 0.36 \(\pm\) 0.05 & n.d. & n.d. \\
240 & Benzaldehyde & 0.60 \(\pm\) 0.16 & 1.60 \(\pm\) 0.52 & 0.93 \(\pm\) 0.02 & n.d. & n.d. & 0.67 \(\pm\) 0.07 & n.d. \\
998 & Phenylacetaldehyde & 4.07 \(\pm\) 1.53 & 38.07 \(\pm\) 9.66 & n.d. & 4.59 \(\pm\) 2.49 & n.d. & 2.87 \(\pm\) 0.94 & n.d. \\ \multicolumn{1}{c}{} & \multicolumn{2}{c}{_Acids_} & & & & & & & \\
176 & Acetic Acid & n.d. & n.d. & n.d. & n.d. & 0.21 \(\pm\) 0.03 & 4.72 \(\pm\) 1.79 & 0.51 \\
1032 & Propionic Acid & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\
264 & Butanoic Acid & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & 0.29 \(\pm\) 0.02 \\
10430 & 3-Methylbutanoic Acid & n.d. & n.d. & 0.38 \(\pm\) 0.11 & n.d. & n.d. & n.d. & 1.14 \(\pm\) 0.05 \\ \multicolumn{1}{c}{}{_Tergenes_} & & & & & & & & \\
6654 & \(\alpha\)-Pineine & 9.18 \(\pm\) 0.54 & 5.41 \(\pm\) 1.24 & 5.94 \(\pm\) 0.58 & 8.73 \(\pm\) 0.22 & 5.61 \(\pm\) 0.41 & n.d. & 3.72 \(\pm\) 0.05 \\
7460 & \(\alpha\)-Phelladrene & 7.23 \(\pm\) 0.36 & 3.80 \(\pm\) 0.22 & n.d. & 6.05 \(\pm\) 0.37 & 1.30 \(\pm\) 0.17 & n.d. & 1.38 \(\pm\) 0.04 \\
14896 & \(\beta\)-Pineine & 1.64 \(\pm\) 1.27 & 7.12 \(\pm\) 1.28 & 1.46 \(\pm\) 0.05 & 11.06 \(\pm\) 0.29 & 3.16 \(\pm\) 0.30 & n.d. & 5.54 \(\pm\) 0.24 \\
11142 & \(\beta\)-Phelladrene & 1.77 \(\pm\) 0.06 & 1.11 \(\pm\) 0.14 & n.d. & 1.22 \(\pm\) 0.02 & 7.96 \(\pm\) 0.62 & n.d. & 7.38 \(\pm\) 0.33 \\
26049 & 3-Carene & 2.61 \(\pm\) & 15.97 \(\pm\) 1.67 & 1.04 & 24.26 \(\pm\) 1.23 & n.d. & n.d. & 7.10 \(\pm\) 0.28 \\
7462 & \(\alpha\)-Terpinene & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\
440917 & D-Limonene & 19.68 \(\pm\) & 10.12 \(\pm\) 0.23 & 0.74 & 16.93 \(\pm\) 0.99 & 15.36 \(\pm\) 1.00 & n.d. & 8.64 \(\pm\) 0.32 \\
530422 & 4-Carene & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\
12303902 & Copane & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\
5281515 & Caryophyllene & 1 Samples MO4, MO5, CO4, and CO5 were similar and were described by the attributes seasoning and rancid, and by volatile compounds related to oxidation (phenylacetaldehyde) and garlic (allyl methyl sulfide).