Abstract
Branched chain fatty acids (BCFAs) are associated with ‘mutton flavour’ found in cooked sheep meat aroma. Three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids, have been implicated as the main compounds responsible for ‘mutton flavour’. Animal age can also contribute to increasing BCFA concentration. Heptadecanoic acid (C17:0 FA) also increases with animal age in sheep. Using published data, a linear association has been found to exist between C17:0 FA with MOA and MNA in sheep fat, with C17:0 FA increasing proportionally with these two compounds. No association was found between C17:0 FA and EOA. As C17:0 FA is present in sheep fat in relatively higher proportions compared to BCFAs, it has potential to be used as a proxy for MOA and MOA as well as ‘mutton flavour’.
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