## 2 Results
### Effect of Low-Sodium Salts on the Aroma of Dry-Cured Meat
#### 2.2.1 Volatile Compound Profile
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Content** & & & & & & \\
**(mg/100 g)** & **S** & **SPMA** & **SPM** & **SP** & **SM** & **Threshold** \\ \hline Asp & 35.4 \(\pm\) 6.5 C & 62.9 \(\pm\) 7.1 B & 39.2 \(\pm\) 3.5 C & 28.8 \(\pm\) 2.9 C & 96.8 \(\pm\) 2.7 A & 100 \\ Glu & 201.3 \(\pm\) 24.1 AD & 279.1 \(\pm\) 6.9 AB & 229.4 \(\pm\) 12.2 CD & 302.1 \(\pm\) 5.7 BC & 302.1 \(\pm\) 0.6 d & 30 \\ Ser & 42.9 \(\pm\) 26.2 A & 35.8 \(\pm\) 4.1 A & 29.4 \(\pm\) 2.0 A & 32.5 \(\pm\) 5.3 A & 30.7 \(\pm\) 3.8 A & 150 \\ His & 65.2 \(\pm\) 13.0 A & 82.6 \(\pm\) 5.8 A & 69.7 \(\pm\) 3.1 A & 81.2 \(\pm\) 8.9 A & 79.5 \(\pm\) 4.5 A & 20 \\ Gly & 56 \(\pm\) 3.2 C & 97.6 \(\pm\) 3.9 AB & 77.4 \(\pm\) 4.0 CB & 89.4 \(\pm\) 5.6 ABC & 118.6 \(\pm\) 26.5 A & 130 \\ Thr & 73.5 \(\pm\) 4.5 B & 100.7 \(\pm\) 1.5 A & 98.2 \(\pm\) 5.8 AB & 101.6 \(\pm\) 12.5 A & 116.7 \(\pm\) 16.0 A & 260 \\ Arg & 94.6 \(\pm\) 3.3 C & 137.5 \(\pm\) 5.9 A & 96.2 \(\pm\) 0.9 C & 91.4 \(\pm\) 3.7 C & 125.1 \(\pm\) 5.2 B & 50 \\ Ala & 661.8 \(\pm\) 18.9 B & 650.7 \(\pm\) 20.3 BC & 681.6 \(\pm\) 28.5 B & 795.1 \(\pm\) 24.8 A & 600.8 \(\pm\) 15.0 C & 60 \\ Tyr & 55.5 \(\pm\) 2.6 A & 40.5 \(\pm\) 23.5 A & 63.8 \(\pm\) 4.4 A & 57.8 \(\pm\) 3.1 A & 67.1 \(\pm\) 1.7 A & - \\ Val & 124.4 \(\pm\) 3.5 A & 166.3 \(\pm\) 35.0 A & 147.6 \(\pm\) 4.4 A & 159.8 \(\pm\) 3.2 A & 156.7 \(\pm\) 6.9 A & 40 \\ Met & 40.3 \(\pm\) 1.7 AB & 380.0 \(\pm\) 8.2 B & 50.7 \(\pm\) 2.0 A & 37.6 \(\pm\) 2.7 B & 46.5 \(\pm\) 1.8 AB & 30 \\ Phe & 54.7 \(\pm\) 1.3 A & 80.2 \(\pm\) 29.1 A & 70.2 \(\pm\) 3.1 A & 52.4 \(\pm\) 1.4 A & 65.3 \(\pm\) 0.3 A & 90 \\ Ile & 64.4 \(\pm\) 1.0 A & 82.0 \(\pm\) 17.2 A & 83.4 \(\pm\) 2.5 A & 69.7 \(\pm\) 3.3 A & 78.6 \(\pm\) 2.1 A & 90 \\ Leu & 94.8 \(\pm\) 4.4 D & 111.2 \(\pm\) 5.5 CD & 128.6 \(\pm\) 6.3 A & 99.3 \(\pm\) 3.8 CD & 117.7 \(\pm\) 0.6 AB & 190 \\ Lys & 175.4 \(\pm\) 2.4 D & 226.3 \(\pm\) 9.8 B & 208.7 \(\pm\) 7.9 BC & 205.2 \(\pm\) 3.9 C & 257.6 \(\pm\) 8.3 A & 50 \\ Pro & 94.0 \(\pm\) 21.5 A & 101.7 \(\pm\) 27.4 A & 83.2 \(\pm\) 44.0 A & 110.1 \(\pm\) 14.2 A & 127.3 \(\pm\) 21.2 A & 300 \\ Cys & 4.1 \(\pm\) 3.0 A & 5.1 \(\pm\) 5.0 A & 2.9 \(\pm\) 1.5 A & 238.6 \(\pm\) 4.3 A & 4.7 \(\pm\) 3.8 A & \\ Umami FAAs & 236.8 \(\pm\) 30.3 D & 342.0 \(\pm\) 13.7 B & 268.6 \(\pm\) 9.4 CD & 283.65 \(\pm\) 0.4 C & 398.8 \(\pm\) 6.7 A & - \\ Sweet FAAs & 834.1 \(\pm\) 8.7 B & 884.8 \(\pm\) 27.2 B & 886.6 \(\pm\) 39.5 B & 1018.6 \(\pm\) 47.0 A & 866.6 \(\pm\) 34.1 B & - \\ Bitter FAAs & 334.6 \(\pm\) 21.5 C & 396.5 \(\pm\) 22.4 AB & 415.6 \(\pm\) 18.3 A & 360.4 \(\pm\) 12.4 BC & 408.1 \(\pm\) 7.2 A & - \\ Total FAAs & 1938.3 \(\pm\) 46.0 C & 2298.3 \(\pm\) 49.0 AB & 2160.0 \(\pm\) 86.6 B & 2269.2 \(\pm\) 78.1 AB & 2391.7 \(\pm\) 2.0 A & - \\ \hline \hline \end{tabular} \
\begin{tabular}{c c c c c} \hline \hline  & & & & \\ \end{tabular}
\begin{tabular}{c} Umami amino acids include aspartic acid (Asp) and glutamine acid (Glu); sweet amino acids include alanine (Ala), glycine (Gly), serine (Ser), and threonine (Thr); bitter amino acids include histidine (His), phenylalanine (Phe), tyrosine (Tyr), and leucine (Leu). The threshold unit is mg/100g. A–D mean values in the same row followed by a common letter differ significantly (\(p<0.05\)). S: 100% NaCl; SPMA: 59.375% NaCl+28% KCl+12% MgCl\({}_{2}\)+0.625% L-arginine (Arg); SPM: 60% NaCl+28% KCl+12% MgCl\({}_{2}\); SP: 72% NaCl+28% KCl; SM: 88% NaCl+12% MgCl\({}_{2}\).  
\end{table} 
Table 3: Contents of free amino acids in dry-cured meat with the addition of different low-sodium salts. other groups. It can be formed from free amino acids and reducing sugars [38]. Four aromatic compounds were also discovered in SM. The total amount in S was the highest, but there was no significant difference between the groups. In addition, three olefin compounds were found, namely 1-Octene, trans-2-Octene, and Dipentene, but there was no significant difference between the groups. Finally, a furan compound was discovered. Furan compounds provide a lot of aromas to meat products.