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 "lacón" (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 "lacóns" (1164 AU×106.g-1 dry matter) than in "lacóns" from formulations II, III and IV (817-891 AU×106.g-1 dry matter). The "lacóns" from formulation I showed the highest amounts of aldehydes. The "lacóns" 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 "lacón".
Domínguez, R., Munekata, P. E., Cittadini, A., & Lorenzo, J. M. (2016). Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón. Grasas y Aceites, 67(2). https://doi.org/10.3989/gya.0505152