Fig. 2. PCA plot of volatiles gener

Fig. 2. PCA plot of volatiles generated during ripening of probiotic dry-fermented sausages.
I-300: sausages containing 300 g immobilized L. casei/kg of stuffing mixture, I-100:
sausages containing 100 g immobilized L. casei/kg of stuffing mixture, I-30: sausages
containing 30 g immobilized L. casei/kg of stuffing mixture, Fr: sausages produced with
free L. casei, NC: sausages produced by no adjunct culture. The ripening time is indicated
after the sample code.