## 3 Results and Discussion
### Inhibition Assay on Mycotoxic Models
#### 3.7.2 Volatile Compound Formation (GC-MS)  
The volatile compound production was studied in those strains that showed good olfactory properties together with the _K. servazzii_ strain (GD102), which produced an unpleasant aroma. The results were expressed as the % area with respect to the total area quantified. In Table 5, the 54 volatile compounds identified can be observed. They corresponded to esters (13), aldehydes (11), acids (11), alcohols (8), hydrocarbons (4), ketones (2), furans (2), sulphur derivates (1), and \"other compounds\" (the remaining volatile). The 2-methylbutanoic acid and ethanol were detected since they were added, but methanol was not detected due to its high volatility. \begin{table}
\begin{tabular}{c c c} \hline  & **Yeast Strains** & **Aromatic Descriptors** \\ \hline \multirow{6}{*}{**Fermented cured sausages from pork meat**} & _C. zeylanoides_ (PA45) * & Fruity \\  & _C. netapsilosis_ (PA4) * & Fruity \\  & _D. hansenii_ (PA6) * & Fruity; Floral \\  & _D. hansenii_ (PA14) & Fruity; Sweet \\  & _D. hansenii_ (PA30) & Floral; Sweet \\  & _S. cerevisiae_ (PA9) * & Fruity \\ \hline \multirow{6}{*}{**Fermented cured sausages from game meat**} & _D. hansenii_ (GC93) * & Fruity; Floral; Sweet \\  & _D. hansenii_ (GC97) & Fruity; Sweet; Herbaceous \\  & _D. hansenii_ (GC98) & Fruity; Sweet \\  & _D. hansenii_ (GD106) & Fruity; Floral; Sweet \\  & _H. vulbyensis_ (GE108) * & Fruity; Sweet \\  & _K. servazzi_ (GD101) * & Floral; Aromatics herbs (M) \\  & & Glue \\ \cline{1-1}  & \multicolumn{1}{c}{K. servazzi (GD102: Unpleasant aromas) *} & \multicolumn{1}{c}{Sulphur; Sweat; Mature cheese (M)} \\ \hline \end{tabular}
\end{table} 
Table 4: Olfactory sensory descriptors found by the taster in some of the yeast strains studied. Those strains selected for gas chromatography (GC) analysis are marked with *. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Compound**} & \multicolumn{1}{c}{**Control E\({}^{\text{1}}\)**} & \multicolumn{1}{c}{**Control M\({}^{\text{2}}\)**} & \multicolumn{1}{c}{**PAG E**} & \multicolumn{1}{c}{**PAG E**} & \multicolumn{1}{c}{**PAG E**} & \multicolumn{1}{c}{**PAG E**} & \multicolumn{1}{c}{**PAG E**} & \multicolumn{1}{c}{**CGO E**} & \multicolumn{1}{c}{**CGO E\({}^{\text{1}}\)**} & \multicolumn{1}{c}{**CGO E\({}^{\text{1}}\)**} & \multicolumn{1}{c}{**CGO M\({}^{\text{2}}\)**} & \multicolumn{1}{c}{**CGO  
Some compounds were not found in the controls (ethanol and methanol without yeasts), therefore, these must come from the cellular metabolism. Other studies have shown that aldehydes, alcohols, and esters contribute significantly to the flavor of fermented meat products [20], while other compounds such as acids and ketones may also affect and modulate the final flavor of these products. Compounds related to lipid oxidation, e.g., aldehydes were significantly higher (\(p<0.05\)) in controls than inoculated samples. Only _K. servazzi_ GD102 showed similar values to the control with methanol and significantly higher with ethanol in several aldehydes. Aldehydes are strongly related to the lipid oxidation in meat products and they give fatty, rancid, or floral notes depending on their concentrations [17]. Additionally, ketones were significantly different in samples inoculated with methanol. The 2-methyl-1-butanol, 3-methyl-1-butanol, and phenylethyl alcohol only appeared in inoculated samples, as in other studies in which _D. hansenii_ was inoculated [9]. It is known that the esters can modulate the global flavor of dry-cured meat products due to their low odor thresholds and they impart fruity notes and mask rancid odors. Likewise, the presence of esters together with aldehydes has been related to a \"ripened flavor\" in cured meat products [20]. Although several esters were detected in inoculated samples (Table 5), ethyl acetate was the most abundant one, as observed by [PERSON] et al. [18]. _K. servazzi_ GD102 showed the highest concentration of ethyl acetate (47.59%), and as a result, glue notes were detected (Table 4).