# Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
## 3 Results and Discussion
### Volatile Compound Analysis
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Volatile**} & \multicolumn{2}{c}{**CAS**} & \multicolumn{2}{c}{**LRI**} & \multicolumn{2}{c}{**CT-0d**} & \multicolumn{2}{c}{**CT-12d**} & \multicolumn{2}{c}{**CR-12d**} & \multicolumn{2}{c}{**PK-12d**} & \multicolumn{2}{c}{**TD-12d**} & \multicolumn{2}{c}{**DH-12d**} \\ \hline \multicolumn{2}{c}{Aldehydes} & & & & & & & & & & \\ V1 & Hexanal & 66-25-1 & 1084 & n.d. & 8.58 \(\pm\) 0.30 \({}^{\circ}\) & 12.03 \(\pm\) 1.61 \({}^{\circ}\) & 35.79 \(\pm\) 2.19 \({}^{\circ}\) & 11.93 \(\pm\) 0.38 \({}^{\circ}\) & 25.05 \(\pm\) 0.85 \({}^{\circ}\) \\ V2 & Nonanal & 124-19-6 & 1385 & 1.43 \(\pm\) 0.08 \({}^{\circ}\) & 10.50 \(\pm\) 0.54 \({}^{\circ}\) & 16.25 \(\pm\) 1.40 \({}^{\circ}\) & 20.83 \(\pm\) 0.55 \({}^{\circ}\) & 11.31 \(\pm\) 0.45 \({}^{\circ}\) & 7.74 \(\pm\) 0.55 \({}^{\circ}\) \\ V3 & Tidecanal & 10486-19-8 & 1767 & 1.39 \(\pm\) 0.11 \({}^{\circ}\) & 2.04 \(\pm\) 0.06 \({}^{\circ}\) & 2.07 \(\pm\) 0.10 \({}^{\circ}\) & 3.77 \(\pm\) 0.16 \({}^{\circ}\) & 3.02 \(\pm\) 0.18 \({}^{\circ}\) & 4.89 \(\pm\) 0.20 \({}^{\circ}\) \\ V4 & Cimamaldehyde & 104-55-2 & 2170 & 9.48 \(\pm\) 0.51 \({}^{\circ}\) & 3.52 \(\pm\) 0.10 \({}^{\circ}\) & 2.08 \(\pm\) 0.06 \({}^{\circ}\) & 4.41 \(\pm\) 0.13 \({}^{\circ}\) & 2.57 \(\pm\) 0.06 \({}^{\circ}\) & 6.61 \(\pm\) 0.14 \({}^{\circ}\) \\  & Total & & & 12.30 \(\pm\) 0.18 \({}^{\circ}\) & 24.64 \(\pm\) 0.16 \({}^{\circ}\) & 32.43 \(\pm\) 0.33 \({}^{\circ}\) & 64.80 \(\pm\) 0.74 \({}^{\circ}\) & 28.83 \(\pm\) 0.34 \({}^{\circ}\) & 44.49 \(\pm\) 0.52 \({}^{\circ}\) \\ \hline \multicolumn{2}{c}{Ketones} & & & & & & & & & & \\ V5 & 3-Hydroxy-2- & 513-86-0 & 1299 & 3.86 \(\pm\) 0.10 \({}^{\circ}\) & 24.29 \(\pm\) 1.81 \({}^{\circ}\) & 23.96 \(\pm\) 0.78 \({}^{\circ}\) & 23.19\(\pm\) 0.33 \({}^{\circ}\) & 24.75 \(\pm\) 0.30 \({}^{\circ}\) & 24.41 \(\pm\) 0.85 \({}^{\circ}\) \\ V6 & 2-Nonanone & 821-55-6 & 1396 & 5.78 \(\pm\) 0.30 \({}^{\circ}\) & 4.19 \(\pm\) 0.23 \({}^{\circ}\) & 3.30 \(\pm\) 0.18 \({}^{\circ}\) & 4.11 \(\pm\) 0.27 \({}^{\circ}\) & 5.02 \(\pm\) 0.33 \({}^{\circ}\) & 4.16 \(\pm\) 0.21 \({}^{\circ}\) \\ V7 & 2-Nonanedo & 600-14-6 & 1120 & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ V8 & 1-Octen-3 one & 4312-99-6 & 1283 & n.d. & n.d. & n.d. & 1.43 \(\pm\) 0.04 \({}^{\circ}\) & 1.57 \(\pm\) 0.06 \({}^{\circ}\) & 2.09 \(\pm\) 0.07 \({}^{\circ}\) \\ V9 & 6-Methyl-5-hepten-2-one & 110-93-0 & 1544 & 17.20 \(\pm\) 0.66 \({}^{\circ}\) & 9.47 \(\pm\) 0.45 \({}^{\circ}\) & 5.59 \(\pm\) 0.14 \({}^{\circ}\) & 3.82 \(\pm\) 0.16 \({}^{\circ}\) & n.d. & n.d. \\  & Total & & & 26.84 \(\pm\) 0.71 \({}^{\circ}\) & 37.95 \(\pm\) 2.21 \({}^{\circ}\) & 32.85 \(\pm\) 1.19 \({}^{\circ}\) & 34.34 \(\pm\) 0.45 \({}^{\circ}\) & 31.34 \(\pm\) 0.79 \({}^{\circ}\) & 30.66 \(\pm\) 1.17 \({}^{\circ}\) \\ \hline \multicolumn{2}{c}{Alcohols} & & & & & & & & & & \\ V10 & Ethanol & 64-17-5 & 928 & 109.89 \(\pm\) 4.30 \({}^{\circ}\) & 67.16 \(\pm\) 0.95 \({}^{\circ}\) & 69.72 \(\pm\) 1.15 \({}^{\circ}\) & 80.14 \(\pm\) 1.23 \({}^{\circ}\) & 88.62 \(\pm\) 2.43 \({}^{\circ}\) & 143.23 \(\pm\) 3.45 \({}^{\circ}\) \\ V11 & 2-3,Butanediod & 513-85-9 & 1590 & n.d. & 10.96 \(\pm\) 0.38 \({}^{\circ}\) & 24.50 \(\pm\) 1.16 \({}^{\circ}\) & 25.29 \(\pm\) 1.61 \({}^{\circ}\) & 17.83 \(\pm\) 1.53 \({}^{\circ}\) & 26.96 \(\pm\) 1.92 \({}^{\circ}\) \\ V12 & 1-Octen-3 ol & 3391-86-4 & 1451 & 0.77 \(\pm\) 0.06 \({}^{\circ}\) & 3.10 \(\pm\) 0.16 \({}^{\circ}\) & 3.15 \(\pm\) 0.16 \({}^{\circ}\) & 7.84 \(\pm\) 0.38 \({}^{\circ}\) & 4.66 \(\pm\) 0.20 \({}^{\circ}\) & 6.82 \(\pm\) 0.41 \({}^{\circ}\) \\ V13 & 2-Hepntend & 543-97-128 & 253 & 1.06 \(\pm\) 0.07 \({}^{\circ}\) & 28.50 \(\pm\) 0.23 \({}^{\circ}\) & 1.59 \(\pm\) 0.08 \({}^{\circ}\) & 2.52 \(\pm\) 0.07 \({}^{\circ}\) & 18.77 \(\pm\) 0.04 \({}^{\circ}\) & 3.05 \(\pm\) 0.14 \({}^{\circ}\) \\ V14 & 3-Phenyl-Four aldehydes (hexanal, nonanal, tridecanal, and cinnaldehyde) were identified in the dry sausages.