The volatile flavour compounds extracted from dry fermented sausage with Lb.pentosus, P.pentosaceus and St. carnosus as starter cultures (group F) and natural fermented sausage (group N) were analysed by SDE /GC-MS, with octane as internal standard. In order to follow changes of vlatile flavour compounds during processing, samples were taken at days 0(after stuffing), 1.5(after hotting), 7(after fermentation), 14(after drying) and 44 (after ripening). In addition, lipolysis, fat oxidation and pr...