Table 6. Volatile compounds in fermented hams as affected by starter cultures and curing time

Volatile compounds	μg/kg
	Batches1		Curing time (d)
	A	B	0	7
hydrazine	39.9	49.9	38.0	51.8
ethanol	1647	1227	1228	1646
2-nitro-ethanol	18.3	12.3	19.5	11.0
1-hydroxy-2-butanone	40.8	54.7	51.4	44.1
hexanal	10.7	5.19	9.60	6.24
2-methyl-2-cyclopenten-1-one	1.77	1.82	1.65	1.95
2-methoxy-4-methyl-phenol	0.92	0.90	0.98	0.84
trans-caryophyllene	2.70	2.59	0.92b	4.37a