Ester compounds were detected in both types of sausages, traditional and industrial (Table 1) and it was characteristic the low threshold values imparted by ethyl branched ester compounds together with ethyl butanoate.
Ester compoundswere detected in both types of sausages, traditional and industrial(Table 1) and it was characteristic the low threshold values impartedby ethyl branched ester compounds together with ethyl butanoate.