Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)

Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds

“…The breakdown of linoleic acid and α-linolenic acid was essential for the formation of aldehydes and alcohols. Lipid hydrolysis generate free fatty acids, which were further oxidized to generate hexanal and nonanal ( Wu et al, 2023 ). Additionally, 3-Methylbutanal, generated by the Maillard reaction, has been reported as a major contributor to the aroma of mutton ( Wu et al, 2023 ).…”

“…Lipid hydrolysis generate free fatty acids, which were further oxidized to generate hexanal and nonanal ( Wu et al, 2023 ). Additionally, 3-Methylbutanal, generated by the Maillard reaction, has been reported as a major contributor to the aroma of mutton ( Wu et al, 2023 ). Aroma precursors were mainly affected by breeds and processing technologies ( Liu et al, 2022 ).…”