## 3 Results and Discussion
### Evaluation of Volatile Compounds during the Processing of Smoked Dry-Cured Ham
\begin{tabular}{c c c c c c c c c} \hline \hline
**Volatile Compounds** & **RI** & **Musde** & **Raw Ham** & **After Salting** & **After Smoking** & **After Drying** & **After Ripening** & **Identification** \\ \hline
2,3-Dimethyl-2-cyclopenten-1-one & 1040 & BF & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.05 \(\pm\) 0.00\({}^{\circ}\) & 1.96 \(\pm\) 0.17\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 2.64 \(\pm\) 0.44\({}^{\circ}\) & 2.43 \(\pm\) 0.38\({}^{\circ}\) & 1.14 \(\pm\) 0.07\({}^{\circ}\) & MS, RI \\
3-Octen-2-one & 1044 & BF & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.13 \(\pm\) 0.04\({}^{\circ}\) & 0.15 \(\pm\) 0.01\({}^{\circ}\) & 0.24 \(\pm\) 0.04\({}^{\circ}\) & 0.32 \(\pm\) 0.04\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.09 \(\pm\) 0.02\({}^{\circ}\) & 0.23 \(\pm\) 0.03\({}^{\circ}\) & 0.15 \(\pm\) 0.02\({}^{\circ}\) & 0.27 \(\pm\) 0.01\({}^{\circ}\) & MS, RI \\
2-Nonanone & 1094 & BF & 0.22 \(\pm\) 0.07\({}^{\circ}\) & 0.18 \(\pm\) 0.02\({}^{\circ}\) & 0.09 \(\pm\) 0.01\({}^{\circ}\) & 0.20 \(\pm\) 0.03\({}^{\circ}\) & 1.17 \(\pm\) 0.08\({}^{\circ}\) & MS, RI \\  & & SM & 0.24 \(\pm\) 0.10\({}^{\circ}\) & 0.14 \(\pm\) 0.03\({}^{\circ}\) & 0.27 \(\pm\) 0.08\({}^{\circ}\) & 0.74 \(\pm\) 0.11\({}^{\circ}\) & MS, RI \\
3-Ethyl-2-hydroxy-2-cyclopenten-1-one & 1111 & BF & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.02 \(\pm\) 0.03\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.05 \(\pm\) 0.02\({}^{\circ}\) & MS, RI \\
1-Cyclohexyl-1-propanance & 1125 & BF & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.01\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.14 \(\pm\) 0.01\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.02 \(\pm\) 0.01\({}^{\circ}\) & MS, RI \\ Total & & BF & 4.78 \(\pm\) 0.47\({}^{\circ}\) & 6.98 \(\pm\) 0.64\({}^{\circ}\) & 8.59 \(\pm\) 0.37\({}^{\circ}\) & 8.05 \(\pm\) 0.55\({}^{\circ}\) & 7.42 \(\pm\) 0.42\({}^{\circ}\) & MS, RI \\  & & SM & 5.82 \(\pm\) 0.51\({}^{\circ}\) & 7.27 \(\pm\) 0.46\({}^{\circ}\) & 11.85 \(\pm\) 1.22\({}^{\circ}\) & 11.09 \(\pm\) 1.04\({}^{\circ}\) & 2.80 \(\pm\) 0.13\({}^{\circ}\) & MS, RI \\ Esters & & & & & & & & & \\ Methyl butanoate & 747 & BF & 1.49 \(\pm\) 0.21\({}^{\circ}\) & 0.32 \(\pm\) 0.07\({}^{\circ}\) & 0.38 \(\pm\) 0.06\({}^{\circ}\) & 0.94 \(\pm\) 0.11\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & MS, RI \\  & & SM & 1.20 \(\pm\) 0.18\({}^{\circ}\) & 1.02 \(\pm\) 0.32\({}^{\circ}\) & 1.01 \(\pm\) 0.19\({}^{\circ}\) & 0.24 \(\pm\) 0.03\({}^{\circ}\) & 1.00 \(\pm\) 0.00\({}^{\circ}\) & MS, RI \\ Ethyhexanoate & 1004 & BF & 3.15 \(\pm\) 0.81\({}^{\circ}\) & 1.20 \(\pm\) 0.07\({}^{\circ}\) & 2.29 \(\pm\) 0.27\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.35 \(\pm\) 0.05\({}^{\circ}\) & MS, RI \\  & & SM & 1.16 \(\pm\) 0.21\({}^{\circ}\) & 1.38 \(\pm\) 0.12\({}^{\circ}\) & 1.62 \(\pm\) 0.16\({}^{\circ}\) & 0.43 \(\pm\) 0.13\({}^{\circ}\) & 0.12 \(\pm\) 0.04\({}^{\circ}\) & MS, RI \\ Isobeoyl hexanoate & 1345 & BF & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.32 \(\pm\) 0.12\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.23 \(\pm\) 0.02\({}^{\circ}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.23 \(\pm\) 0.02\({}^{\circ}\) & MS, RI \\ Butlyl benzoate & 1346 & BF & 0.24 \(\pm\) 0.09\({}^{\circ}\) & 0.45 \(\pm\) 0.06\({}^{\circ}\) & 0.39 \(\pm\) 0.05\({}^{\circ}\) & 0.00 \(\pm\) 0.00\({}^{\circ}\) & 0.32 \  
\begin{tabular}{c c c c c c c c c} \hline
**Volatile Compounds** & **RI** & **Musde** & **Raw Ham** & **After Salting** & **After Smoking** & **After Drying** & **After Ripening** & **Identification** \\ \hline
1,3,5-Timethyl-benzene & 973 & BF & 1.07 \(\pm\) 0.19\({}^{\rm b}\) & 0.16 \(\pm\) 0.02\({}^{\rm a}\) & 0.19 \(\pm\) 0.02\({}^{\rm a}\) & 0.82 \(\pm\) 0.01\({}^{\rm b,2}\) & 0.36 \(\pm\) 0.04\({}^{\rm a,1}\) & MS, RI \\  & & SM & 0.72 \(\pm\) 0.15\({}^{\rm b}\) & 0.21 \(\pm\) 0.04\({}^{\rm a}\) & 0.32 \(\pm\) 0.06\({}^{\rm a}\) & 0.31 \(\pm\) 0.04\({}^{\rm a,1}\) & 0.47 \(\pm\) 0.01\({}^{\rm a,2}\) & MS, RI \\
1,4-Dimethoxy-benzene & 1179 & BF & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.01\({}^{\rm a,3}\) & 0.34 \(\pm\) 0.03\({}^{\rm b,2}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.60 \(\pm\) 0.01\({}^{\rm b,2}\) & 0.00 \(\pm\) 0.01\({}^{\rm a,1}\) & MS, RI \\
2,3-Dimethoxy-benzene & 1275 & BF & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.15 \(\pm\) 0.03\({}^{\rm b,1}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.15 \(\pm\) 0.03\({}^{\rm b,1}\) & MS, RI \\  & & SM & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 1.48 \(\pm\) 0.10\({}^{\rm b,2}\) & MS, RI \\ Total & & BF & 7.76 \(\pm\) 0.07\({}^{\rm c,2}\) & 1.67 \(\pm\) 0.10\({}^{\rm a}\) & 1.90 \(\pm\) 0.15\({}^{\rm a}\) & 3.89 \(\pm\) 0.20\({}^{\rm b,1}\) & 1.13 \(\pm\) 0.07\({}^{\rm a,2}\) & MS, RI \\  & & SM & 1.49 \(\pm\) 0.24\({}^{\rm a,1}\) & 2.02 \(\pm\) 0.25\({}^{\rm a}\) & 2.08 \(\pm\) 0.19\({}^{\rm a}\) & 6.16 \(\pm\) 0.87\({}^{\rm b,2}\) & 2.04 \(\pm\) 0.03\({}^{\rm a,1}\) & MS, RI \\  & & & SM & 0.53 \(\pm\) 0.14\({}^{\rm b}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & MS, RI \\  & & & SM & 0.56 \(\pm\) 0.26\({}^{\rm b}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.00 \(\pm\) 0.00\({}^{\rm a}\) & 0.31 \(\pm\)Aldehydes were the most abundant compounds in smoked dry-cured ham during the production process (Table 5).