## 3 Results and Discussion
### Evolution of Volatile Compounds from Raw to Cured Ham
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Volatile Compound**} & \multicolumn{1}{c}{**KI 1**} & \multicolumn{1}{c}{**ID 2**} & \multicolumn{1}{c}{**RMSE 3**} & \multicolumn{1}{c}{**Time**} & \multicolumn{1}{c}{**Time**} & \multicolumn{1}{c}{**Time**} & \multicolumn{1}{c}{**Time**} \\  & & & & **R0** & **R1** & **R3** & **R6** & **S12** & **S14** & **S16** & **S18** & \\ \hline \multicolumn{1}{c}{**Aldehydes**} & & & & & & & & & & & & \\ \multicolumn{1}{c}{2-methylbutanal} & 880 & MS/KI & 0.05 & 0.02 \({}^{\ast}\) & 0.01 \({}^{\ast}\) & 0.03 \({}^{\ast}\) & 0.11 \({}^{\ast}\) & 0.16 \({}^{\ast\text{b}}\) & 0.13 \({}^{\ast\text{b}}\) & 0.19 \({}^{\ast\text{b}}\) & 0.11 \({}^{\ast}\) & \\ \multicolumn{1}{c}{3-methylbutanal} & 884 & MS/KI & 0.05 & 0.01 \({}^{\ast}\) & 0.02 \({}^{\ast}\) & 0.05 \({}^{\ast\text{a}}\) & 0.12 \({}^{\text{b}}\) & 0.19 \({}^{\ast\text{b}}\) & 0.14 \({}^{\ast\text{a}}\) & 0.21 \({}^{\ast\text{a}}\) & 0.09 \\ \multicolumn{1}{c}{Pentanal} & 974 & MS/KI & 2.28 & 0.15 \({}^{\ast}\) & 1.40 \({}^{\ast}\) & 2.12 \({}^{\ast\text{b}}\) & 1.42 \({}^{\ast\text{b}}\) & 8.27 \({}^{\ast\text{a}}\) & 2.50 \({}^{\ast\text{b}}\) & 3.78 \({}^{\ast\text{b}}\) & 1.07 \({}^{\ast\text{b}}\) \\ \multicolumn{1}{c}{Hexanal} & 1081 & MS/KI & 3.23 & 0.17 \({}^{\ast}\) & 1.90 \({}^{\ast}\) & 3.05 \({}^{\ast}\) & 4.08 \({}^{\ast\text{b}}\) & 8.59 \({}^{\ast\text{a}}\) & 7.42 \({}^{\ast\text{b}}\) & 11.72 \({}^{\ast\text{a}}\) & 2.24 \({}^{\ast\text{a}}\) & \(<\) \\ \multicolumn{1}{c}{Hepanal} & 1183 & MS/KI & 0.26 & 0.01 \({}^{\ast}\) & 0.18 \({}^{\ast}\) & 0.30 \({}^{\ast}\) & 0.28 \({}^{\ast}\) & 1.04 \({}^{\ast\text{a}}\) & 0.70 \({}^{\ast\text{b}}\) & 1.22 \({}^{\ast\text{a}}\) & 0.31 \({}^{\ast\text{d}}\) & \\ \multicolumn{1}{c}{Octanal} & 1287 & MS/KI & 0.73 & 0.04 \({}^{\ast}\) & 0.08 \({}^{\ast\text{b}}\) & 0.13 \({}^{\ast}\) & 0.22 \({}^{\ast\text{b}}\) & 0.53 \({}^{\ast\text{b}}\) & 2.22 \({}^{\ast\text{a}}\) & 2.00 \({}^{\ast\text{b}}\) & 0.88 \({}^{\ast\text{b}}\) & 0.001 \\ \multicolumn{1}{c}{2-Heptenal} & 1318 & MS/KI & 2.92 & 0.07 \({}^{\ast}\) & 0.33 \({}^{\ast}\) & 1.37 \({}^{\ast}\) & 3.94 \({}^{\ast}\) & 7.32 \({}^{\ast\text{a}}\) & 8.06 \({}^{\ast\text{b}}\) & 10.80 \({}^{\ast\text{a}}\) & 3.70 \({}^{\ast\text{b}}\) & \(<\) \\ \multicolumn{1}{c}{Nonanal} & 1392 & MS/KI & 0.54 & 0.05 \({}^{\ast}\) & 0.18 \({}^{\ast}\) & 0.34 \({}^{\ast}\) & 0.72 \({}^{\ast\text{b}}\) & 1.29 \({}^{\ast\text{b}}\) & 1.38 \({}^{\ast\text{b}}\) & 2.11 \({}^{\ast\text{a}}\) & 0.41 \({}^{\ast\text{c}}\) & \(<\) \\ \multicolumn{1}{c}{2-4} & 1402 & MS/KI & 0.69 & 0.04 \({}^{\ast}\) & 0.01 \({}^{\ast}\) & 0.18 \({}^{\ast}\) & 0.69 \({}^{\ast\text{b}}\) & 1.26 \({}^{\ast\text{b}}\) & 1.61 \({}^{\ast\text{a}}\) & 2.11 \({}^{\ast\text{a}}\) & 0.59 \({}^{\ast\text{b}}\) & \(<\) \\ \multicolumn{1}{c}{2-4} & 1442 & MS/KI & 0.70 & 0.02 \({}^{\ast}\) & 0.05 \({}^{\ast}\) & 0.27 \({}^{\ast}\) & 1.53 \({}^{\ast\text{b}}\) & 1.39 \({}^{\ast\text{b}}\) & 1.46 \({}^{\ast\text{a}}\) & 2.45 \({}^{\ast\text{a}}\) & 0.59 \({}^{\ast\text{b}}\) & \(<\) \\ \multicolumn{1}{c}{2-4} & 1493 & MS/KI & 2.38 & 0.16 \({}^{\ast}\) & 0.24 \({}^{\ast}\) & 0.28 \({}^{\ast\text{d}}\) & 1.29 \({}^{\ast\text{d}}\) & 3.41 \({}^{\ast\text{c}}\) & 5.82 \({}^{\ast\text{b}}\) & 8.22 \({}^{\ast\text{d}}\) & \(<\) \\ \multicolumn{1}{c}{Decanal} & 1498 & MS/KI & 0.13 & 0.10 \({}^{\ast}\) & 0.02 \({}^{\ast}\) & 0.02 \({}^{\ast\text{b}}\) & 0.09 \({}^{\ast\text{b}}\) & 0.04 \({}^{\ast\text{b}}\) & 0.03 \({}^{\ast\text{b}}\) & 0.23 \({}^{\ast\text{d}}\) & 0.03 \({}^{\ast\text{b}}\) &Three branched aldehydes were observed. Two-methylbutanal and 3-methylbutanal were observed in low concentrations, but they are both considered important contributors to dry-cured ham's aroma. Two-methyl butanal is associated with nutty, cheessy, and salty notes, while 3-methyl butanal is characterized by fruity, acorn-like, cheessy notes [31; 32]. They displayed the same trend commonly described for dry-cured ham.