## 3 Results and Discussion  
### Sensory Evaluation  
In general, the ANOVA results of the sensory data (Table S1) showed that factor ripening time (day) had a significant effect (\(p<0.05\)) on the eight odors; vinegar, fermented, rancid, greasy, chili pepper, garlic, and pork meat; these results showed that the odor profile changed during ripening. Additionally, the judging factor had a significant effect (\(p<0.05\)) on all odors. Even though the judges were trained, differences between them were common, as they used different parts of the scale, but the session factor did not have a significant effect (\(p>0.05\)) in any odor, indicating that the judges were consistently able to detect the odor differences at the diverse times of ripening in different sessions [47]. When we analyzed the panel data through GPA, Figure 1, we observed that all judges had the ability to differentiate. Results for the repeatability were similar, as the sample evaluations of sessions one and two were close to each other. Figure 1 shows the evolution of the odor profile during the ripening of chorizo samples. In general, the GPA explained 65.44% of the variability, and the first GPA dimension (F1) explained 43.16% of the variability. The chorizo at zero and five days of ripening (D0 and D5, respectively) was on the negative side, while the chorizo samples at twelve, nineteen, twenty-six, and thirty-three days of ripening (D12, D19, D26, and D33, respectively) were on the positive side. The beginning of ripening, D0, was characterized by the pork meat odor and chili odor, then these odors decreased during ripening, although the first odor had a slight increase on the final day of ripening, showing similar results to those reported previously [31]. Vinegar, fermented, and rancid odors were detected; these odors were not expected until the final ripening. Nevertheless, some ingredients of chorizo, such as paprika, contain a diversity of organic acids, such as acetic acid, which could be related to the first two odors [10]. The intensity of the garlic odor increased from five days of ripening, but the judges found significant differences (\(p<0.05\)) only between D0, with the least intensity, and the chorizo samples at the end of ripening, D26 and D33, with the highest intensity values. This result contrasted with [PERSON] et al. [4] and [PERSON] et al. [31], who found that the garlic odor did not change over time. The garlic odor is mainly associated with sulfur compounds, and previous research has found thatthe amount of some sulfur compounds, such as allyl methyl sulfide, increased during ripening [48], so this likely explains the increase in the garlic odor. The second GPA dimension (F2), explaining 22.29% of variability, formed a group with D0, D12, and D19 on the positive side, while the negative side grouped the D5, D26, and D33 samples. The chorizo samples in the middle of ripening, D12 and D19, showed the highest intensity of vinegar and fermented odors that were significantly different (\(p\) < 0.05), Table S1, from the rest of the ripening days. At the same time, as the vinegar odor increased, we observed an increase in lactic acid bacteria (LAB) growth, data not shown, as reported by [PERSON] et al. [36]. This bacteria group is mainly responsible for carbohydrate fermentation, which generates a diversity of organic acids, such as acetic, propionic, and lactic acid; compounds associated with vinegar and fermented odors [49; 50]. Lactobacillus sakei was considered potentially responsible for these sensory characteristics, together with other microorganisms [30; 51]. The odor profile in the chorizo samples at the end of the process, D26, showed that the rancid odor had the highest score, with a significant difference (\(p\) > 0.05), in accordance with other studies on Galician chorizo [4; 6; 8] and salami [15]. Additionally, in those studies, the global odor intensity was evaluated and shown to decrease during ripening.