## 3 Results and Discussion
### Effect of the Incorporation of the Valorized Pomace Ingredient in Dry-Cured Sausages
spice \\ \(\alpha\)-Phellandrene & 1004.95 & 1157.7 & \(\pm\) & 747.6 & 1425.6 & \(\pm\) & 897.4 & 337.8 & \(\pm\) & 117.6 & 709.8 & \(\pm\) & 403.7 & 0.061 & dill \\ \(\alpha\)-Terpinene & 1019.19 & 4885.1 & \(\pm\) & 4899.5 & 1056.7 & \(\pm\) & 5303.4 & 3215.3 & \(\pm\) & 827.7 & 6977.9 & \(\pm\) & 4586.6 & 0.075 & lemon \\ Limmene & 1033.14 & 6443.7 & \(\pm\) & 3893.3 & 6682.2 & \(\pm\) & 5333.9 & 1994.7 & \(\pm\) & 548.6 & 4374.3 & \(\pm\) & 3087.5 & 0.092 & lemon, orange \\ \(\gamma\)-Terpinene & 1064.63 & 626.8 a & \(\pm\) & 269.9 & 685.1 a & \(\pm\) & 226.3 & 192.2 b & \(\pm\) & 111.2 & 492.4 ab & \(\pm\) & 279.1 & 0.018 & Pine, rup \\ Terpinolene & 1093.76 & 226.9 & \(\pm\) & 130.1 & 226.1 & \(\pm\) & 210.9 & 113.1 & \(\pm\) & 46.2 & 160.8 & \(\pm\) & 83.2 & 0.479 & wood, mit \\ \(\beta\)-Terpineel & 1186.98 & 1033.6 a & \(\pm\) & 529.4 & 968.3 a & \(\pm\) & 272.2 & 315.9 b & \(\pm\) & 93.9 & 713.0 ab & \(\pm\) & 366.0 & 0.022 & must \\ \(\alpha\)-Terpineel & 1203.9 & 94.5a & \(\pm\) & 531.3 & 83.4 ab & \(\pm\) & 22.3 & 310.0 b & \(\pm\) & 9.6 & 63.4 ab & \(\pm\) & 32.0 & 0.040 & oil, anist, mint \\ \(\beta\)-IEEE & 1353.56 & 176.0 & \(\pm\) & 123.3 & 155.2 & \(\pm\) & 69.0 & 45.3 & \(\pm\) & 14.8 & 104.1 & \(\pm\) & 63.1 & 0.072 & wood \\ \(\alpha\)-Copene & 1394.98 & 201.0 & \(\pm\) & 163.0 & 206.4 & \(\pm\) & 80.7 & 54.8 & \(\pm\) & 35.4 & 150.9 & \(\pm\) & 88.9 & 0.056 & wood, spice \\ L-Caryophylline & 1425.80 & 46.3 & \(\pm\) & 36.4 & 38.0 & \(\pm\) & 16.2 & 11.9 & \(\pm\) & 4.7 & 27.8 & \(\pm\) & 17.5 & 0.117 & wood, spice \\ \(\beta\)-Caryophylline & 1445.85 & 87.3 & \(\pm\) & 58.9 & 72.2 & \(\pm\) & 24.7 & 22.3 & \(\pm\) & 8.8 & 54.4 & \(\pm\) & 33.2 & 0.064 & wood, spice \\ trans-a- & 1456.64 & 12.6 a & \(\pm\) & 8.0 & 101.0 ab & \(\pm\) & 3.7 & 3.3 b & \(\pm\) & 1.2 & 8.1 ab & \(\pm\) & 4.4 & 0.052 & wood, warn \\ Agpersonone & 1478.68 & 1112.6 & \(\pm\) & 834.1 & 955.9 & \(\pm\) & 418.4 & 300.1 & \(\pm\) & 107.5 & 688.7 & \(\pm\) & 421.4 & 0.107 & earth \\ \(\beta\)-BisabolThe three most abundant compounds isolated in the headspace of dry-cured sausages were diallyl disulfide (a sulfur compound), followed by two terpenes, namely \(\alpha\)- terpinene and limonene. These three compounds did not present significant differences among formulations. According to their origin, the lack of significant differences agrees with the similar amounts of garlic, nutmeg, white pepper, and black pepper added to each formulation. In general, the incorporation of the RGP ingredient did not affect the aroma of the dry-cured meat products, which agrees with the sensory analysis. The most abundant compounds isolated in the valorized pomace ingredient (Table 7) were 2,2,4,6,6-pentamethylheptane, ethyl decanoate, ethyl octanoate, phenylethyl alcohol, acetic acid, and 3-methyl, 1-butanol. Among these compounds, only 2,2,4,6,6-pentamethylheptane, phenylethyl alcohol, and 3-methyl, 1-butanol were also isolated in dry-cured sausages (Table 6), and they were not isolated in high quantities in the batches manufactured with the RGP ingredient. Sulfur compounds produce a significant impact on the global meat aroma in dry-cured meat products. These compounds produce vegetable and garlic notes, but some compounds, like dimethyl disulfide, could be also derived from amino acids degradation. And it has been associated with meaty odor notes [6]. Since garlic is a potent aromatic ingredient, sulfur compounds derived from allicin, characteristic of garlic aroma [52], likely contribute significantly to the overall aroma of dry-cured sausages. Three sulfur compounds (methyl 2-propenyl disulfide (methyl allyl disulfide), allyl methyl sulfide, and dimethyldisulfide) were more abundant in PC sausages with respect to the other groups. Dimethyl disulfide is a compound that originated from the degradation of methionine and adds savory flavors [6]. Dimethyl disulfide is considered a key odorant in dry-cured ham [53], but it has been also isolated in garlic [52].