Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

The volatile profile of three different Spanish dry fermented sausages (`salchichónʹ, `fuetʹ and `chorizoʹ) was studied using dynamic capillary gas–liquid chromatography/mass spectrometry (GC–MS) headspace analysis. Complex mixtures of esters, ketones, alcohols, aldehydes and terpenes characterized retail samples of each of these products. Esters were dominant components of the volatile compounds from one type of salchichón (salchichón 2), terpenes of the other type (salchichón 1) and of one type of fuet (fuet 2). Common to both types of fuet was a number of ketones and alcohols. `Chorizoʹ had similar high numbers of esters as `salchichón 2ʹ but also had three sulphur-containing compounds which are known components of garlic and are used as an ingredient in chorizo.