Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacon

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl2-10% MgCl2; IV: 30% NaCl-50% KCl-15% CaCl2-5% MgCl2) on the formation of volatile compounds throughout the process was studied and compared to those of a control lacon (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control lacons (1164 AUx10(6).g(-1) dry matter) than in lacons from formulations II, III and IV (817-891 AUx10(6).g(-1)dry matter). The lacons from formulation I showed the highest amounts of aldehydes. The lacons from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of lacon.