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Fat-borne volatiles and sheepmeat odour
O A Young1, J L Berdagué, C Viallon
1Meat Industry Research Institute of New Zealand (Inc.), P.O. Box 617, Hamilton, New Zealand.
Meat Science
|November 9, 2011
Summary
Lamb diet and age significantly impact volatile compounds in sheep fat, influencing meat odor and flavor. Branch chain fatty acids and 3-methylindole are key contributors to characteristic sheepmeat aroma.
Area of Science:
- Food Chemistry
- Animal Science
- Sensory Analysis
Background:
- Volatile compounds in animal fat are critical determinants of meat flavor and odor.
- Dietary and developmental factors in livestock can alter the profile of these volatile compounds.
- Understanding these changes is essential for optimizing meat quality and consumer acceptance.
Purpose of the Study:
- To investigate the impact of lamb age and diet on the volatile compounds present in rendered sheep fat.
- To identify specific volatile compounds associated with different diets (corn-based vs. pasture) and age groups.
- To elucidate the chemical basis of sheepmeat odor and flavor, including animal odor and rancidity.
Main Methods:
- Comparison of rendered fat volatiles from ram lambs on different diets (ewe's milk, corn-based, pasture) and ages.
- Gas chromatography (GC) and mass spectrometry (MS) were used to resolve and identify volatile compounds.
- Principal component analysis (PCA) was employed to identify key odor-contributing compounds.
Main Results:
- Pasture-fed lambs, especially those with slower growth rates, showed higher levels of long-chain alkanes (e.g., neophytadiene) and branch chain fatty acids (e.g., 4-methyloctanoic, 4-methylnonanoic).
- Grain (corn-based) diets were associated with longer-chain aldehydes (e.g., 2-undecenal), while 2,3-octanedione and 3-methylindole (skatole) were indicators of a pasture diet.
- Branch chain fatty acids were confirmed as the primary chemical class responsible for sheepmeat odor, with 3-methylindole contributing to both animal and rancid odors.
Conclusions:
- Lamb diet and age significantly influence the volatile profile of sheep fat, directly impacting meat odor and flavor.
- Branch chain fatty acids are key drivers of sheepmeat's characteristic odor, potentially exacerbated by pasture-derived compounds like 3-methylindole and alkyl phenols.
- The study identifies specific volatile markers for different diets and links 3-methylindole to both animal and rancid odors in sheepmeat.
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