Chemical analysis of volatile acids from fat hydrolysate together with organoleptic evaluation of the cooked mince-meat were made for a number of mutton and goat meat samples. A #x201C;goaty#x201D; odour note common to goat meat and mutton was correlated with the presence of 4-methyloctanoic acid to which the namehircinoicacid has been given. Threshold detection levels for this acid and its congener 4-methylnonanoic in mince-meat were about 0.5 and 45 ppm, respectively. The combined results also indicated that other factors in addition to hircinoic acid contribute to the distinctive flavour of sheep meat.
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