Impact of added carbohydrates on oxidative stability and volatile organic compounds of Iberian “Salchichón"

• Dry-fermented sausages preserve meat and offer key nutrients and flavor. • Carbohydrates influence ripening and final product quality. • Carbohydrate type and amount strongly affect lipid oxidation and aroma compounds in dry-fermented sausages. • Batch differences showed that D10d5 had the highest oxidation, while C- had the lowest. • Volatile organic compounds analysis and PCA confirmed that carbohydrate modulate oxidation stage and sensory quality. This study evaluated the effect of different carbohydrates and combinations (dextrose, dextrin, glucose syrup; 0.5–1.5%) on lipid oxidation and volatile organic compounds (VOCs) in Iberian “salchichón” during 28 days of ripening. Six batches, including a no-carbohydrate control, were inoculated with commercial starter cultures ( Lactobacillus sakei, Staphylococcus carnosus, Pediococcus acidilactici and Lactobacillus curvatus ) and were analyzed for acidity index (AI), peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and volatile organic compounds by SPME-GC-MS. Significant differences ( p < 0.05) were observed among treatments. The batch with 1.0% dextrose + 0.5% dextrin (D10d5) showed the highest TBARS value (1.21 mg MDA/kg) and a VOC profile rich in ketones and esters, linked to advanced oxidation and fruity/sweet notes. The negative control (C–) exhibited the lowest oxidative profile but reduced aroma development. Aldehydes and alcohols were associated with early oxidation, while esters and ketones indicated advanced stages. Principal component analysis (PCA) (65.44% total variance) clearly discriminated batches according to carbohydrate formulation. This study demonstrates that optimizing carbohydrate type and concentration can strategically balance oxidative stability and aroma development, improving sensory quality and shelf life of dry-fermented sausages.