The effect of the addition of two natural antioxidant extracts (sage and rosemary essential oils) andone synthetic (BHT) on the generation of volatile compounds in liver pât&
eacute;s from Iberian and whitepigs was analyzed using SPME-GC-MS. Lipid-derived volatiles such as aldehydes [hexanal, octanal,nonanal, hept-(
Z)-4-enal, oct-(
E)-2-enal, non-(
Z)-2-enal, dec-(
E)-2-enal, deca-(
E,
Z)-2,4-dienal] andalcohols (pentan-1-ol, hexan-1-ol, oct-1-en-3-ol) were the most abundant compounds in the headspaceof porcine liver pât&
eacute;s. Pât&
eacute;s from different pig breeds presented different volatiles profiles due totheir different oxidation susceptibilities as a probable result of their fatty acid profiles and vitamin Econtent. Regardless of the origin of the pât&
eacute;s, the addition of BHT successfully reduced the amountof volatiles derived from PUFA oxidation. Added essential oils showed a different effect on thegeneration of volatiles whether they were added in pât&
eacute;s from Iberian or white pigs because theyinhibited lipid oxidation in the former and enhanced oxidative instability in the latter. SPME successfullyallowed the isolation and analysis of 41 volatile terpenes from pât&
eacute;s with added sage and rosemaryessential oils including
-pinene,
-myrcene, 1-limonene, (
E)-caryophyllene, linalool, camphor, and1,8-cineole, which might contribute to the aroma characteristics of liver pât&
eacute;s.Keywords: Liver pât&
eacute;s; fatty acids; lipid-derived volatiles; volatile terpenes; rosemary; sage; BHT