The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages. •Addition of aroma precursors reduced the level of oxidation in sausages.•Precursors modified the aroma profile reveled by olfactometry and sensory analysis.•Thiamine addition contributed to cured meat odour in the dry sausage aroma.•The effect of thiamine supplementation was verified by the presence of 2-methyl-3-(methylthio)furan.•Proline and Ornithine addition affected differently sausage aroma.