Salt reduction in slow fermented sausages affects the generation of aroma active compounds

► Salt reduction (16%) and substitution (KCl) were made in slow fermented sausages. ► Salt reduction lowered the acceptance of aroma, taste, juiciness and overall quality. ► KCl substitution produced same overall quality acceptability as in high salt batch. ► Aroma acceptability was the unique parameter not improved by KCl addition. ► Salt reduction reduced sulfur and acid and increased aldehyde compounds.