摘要：The aim of this study was to determine the extent to which the differences in smoking method (open furnace within facility - A vs. the fireplace outside the building and smoke supply - B) affect the composition of volatile compounds in the aroma of traditional “Dalmatinska pecenica“ (dry-cured pork loin), and especially the proportion of volatile smoke-induced compounds. For this purpose, two samples of “Dalmatinska pecenica“ from two different processing plants in Dalmatia, which were processed in a similar way (except smoking), has been taken. During the first 20 days of the initial drying phase, smoking in facility A was carried out 6 times (6 days), and in facility B 4 times (4 days). The entire processing in both facilities lasted for 48 days. The analysis of volatile compounds in the aroma of “Dalmatinska pecenica“ (solid phase microextraction, HS-SPME, gas-chromatography-mass spectrometry analysis of volatile compounds, GC-MS) helped us to identify 97 chemical compounds, 6 of which were alcohols, 9 aldehydes, 14 ketones, 7 esters, 2 amines, 2 acids, 5 alkanes, 3 alkenes, 11 aromatic hydrocarbons, 2 polycyclic aromatic hydrocarbons (PAH), 5 terpenes, 7 furans, 13 phenols (including 8 methoxyphenols), 6 organosulfur compounds and 5 heterocyclic nitrogen compounds. The aroma of “Dalmatinska pecenica“ contains a high proportion of smoke compounds, which include a particularly high phenolic content (46.97%), most of which are among the preferred methoxyphenols (31.38%), which, due to the very low detection threshold, have a significant effect on the total aroma of the product. In the samples from facility A, 75 chemical compounds were detected, while the samples from facility B contained 68 chemical compounds. The noticeable differences between the facilities (A vs. B) were in the proportion of (0.67% vs. 1.50%; P
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