## 2 Results and Discussion
### The Composition of Volatile Compounds  
A total of 62 volatile organic compounds were identified in the sausages and grouped according to the chemical classes, as shown in Table 3, including two acids, four alcohols, six aldehydes, one amine, and one aromatic hydrocarbon, eight esters, one glycol, five ketones, two phenols, six sulfur compounds, and twenty-six terpenes. Most of the identified compounds have been previously reported in dry fermented sausages [17; 18; 19]. \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Kind of Sample** & **After Fermentation** & **Week 6** & **Week 12** \\ \hline CONTROL SAUSAAGES & 5.44 bB \(\pm\) 0.05 & 5.31 aB \(\pm\) 0.02 & 5.28 aB \(\pm\) 0.02 \\ \hline PROBIOTIC SAUSAAGES & 4.95 bA \(\pm\) 0.03 & 4.88 aA \(\pm\) 0.10 & 4.70 aA \(\pm\) 0.02 \\ \hline \end{tabular} Explanatory notes: Data are expressed as mean \(\pm\) SD. Means in the same column followed by different uppercase letters represent significant differences (\(\alpha\leq 0.05\)). Means in the same row followed by different lowercase letters represent significant differences (\(\alpha\leq 0.05\)).  
\end{table} 
Table 2: pH values of dry fermented pork sausages after fermentation after 6 and 12 weeks of storage. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline
**Compound Name** & **K0** & **K6** & **K12** & **P0** & **P6** & **P12** \\ \hline Acetic acid & 2.90 a & 4.15 b & 1.86 d & 5.20 c & 4.85 bc & 3.02 a \\ \hline Butyric acid (Butanoic acid) & 0.00 a & 0.00 a & 0.00 a & 0.11 b & 0.15 b & 0.03 a \\ \hline Total acids & 2.90 a & 4.15 d & 1.86 c & 5.31 b & 5.00 b & 3.05 a \\ \hline Ethanol & 1.43 a & 1.57 ab & 2.04 bc & 2.19 c & 2.92 d & 1.63 abc \\ \hline
2-ethylcyclobutan-1-ol & 0.05 a & 0.02 a & 0.02 a & 0.17 b & 0.00 a & 0.00 a \\ \hline
2-Furanmethanol (Furfurylalcohol) & 0.70 b & 0.72 b & 0.39 c & 0.20a & 0.09 a & 0.19 a \\ \hline
1-Octanol & 0.00 a & 0.00 a & 0.00 a & 0.00a & 0.00 a & 0.05 b \\ \hline Total alcohols & 2.17 ab & 2.31 ab & 2.45 abc & 2.56 bc & 3.01 c & 1.87 a \\ \hline Hexanal & 0.23 a & 0.17 a & 0.15 a & 0.27a & 0.24 a & 0.72 b \\ \hline Heptanal & 0.09 a & 0.04 a & 0.03 a & 0.08 a & 0.05 a & 0.61 b \\ \hline Benzaldehyde & 0.05 a & 0.07 a & 0.11 b & 0.15c & 0.11 b & 0.18 c \\ \hline Octanal & 0.27 b & 0.02 a & 0.00 a & 0.22 ab & 0.17 ab & 1.02 c \\ \hline Benzeneacetaldehyde & 0.09 ab & 0.11 a & 0.08 ab & 0.07 ab & 0.06 b & 0.12 a \\ \hline Nonanal & 0.55 a & 0.31 a & 0.21 a & 0.39 a & 0.43 a & 2.23 b \\ \hline Total aldehydes & 1.26 a & 0.72 a & 0.57 a & 1.19 a & 1.07 a & 4.87 b \\ \hline Dimethylamine & 0.00 a & 0.00 a & 0.04 a & 0.24 b & 0.15 ab & 0.07 ab \\ \hline Total amines & 0.00 a & 0.00 a & 0.04 a & 0.24 b & 0.15 ab & 0.07 ab \\ \hline Toluene & 0.07 & 0.10 & 0.10 & 0.08 & 0.07 & 0.05 \\ \hline Total aromatic hydrocarbons & 0.07 & 0.10 & 0.10 & 0.08 & 0.07 & 0.05 \\ \hline Acetic acid ethyl ester (Ethyl Acetate) & 1.55 a & 2.23 a & 1.85 a & 3.10 b & 3.19 b & 2.01 a \\ \hline Propanoic acid, 2-methyl-, ethyl ester (Ethyl isobutyrate) & 0.06 & 0.08 & 0.07 & 0.05 & 0.03 & 0.02 \\ \hline Butanoic acid, ethyl ester (Ethyl butanoate) & 0.24 a & 0.31 ab & 0.41 b & 0.80 d & 0.73 cd & 0.69 c \\ \hline Lactic acid, ethyl ester (Ethyl lactate) & 0.00 a & 0.01 a & 0.10 c & 0.33 b & 0.37 b & 0.22 d \\ \hline Butanoic acid, 2-methyl-, ethyl ester (Ethyl 2-methylbutyrate) & 0.05 & 0.07 & 0.06 & 0.06 & 0.03 & 0.03 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Relative content (%) of volatile organic compounds in CONTROL and PROBIOTIC sausages after ripening after 6 and 12 weeks of storage.