Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 during processing and storage.

Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl (1.25% NaCl and 1.25% CaCl, F3), and 50% replaced by KCl and CaCl (1.25% NaCl, 0.625% KCl and 0.625% CaCl, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19days) and storage (30, 60, and 90days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation.