Fascinating Read!
https://www.finedininglovers.com/article/science-salami
The rest, of course, depends on the other ingredients. At the INRA (National Institute of Agronomic Research) laboratory of Clermont-Ferrand, scientits have been interested in salami from an analytical point of view and, after carrying out various tests, they have discovered that its complex taste derives from at least one hundred organic substances, largely attributable to the enzymes of the minced meat and to the bacteria making it ferment.
https://www.finedininglovers.com/article/science-salami