Research Advance of Formation Pathway of Mutton Volatile Flavor Substances and Its Regulation
Mutton flavor is an important factor determining the quality of mutton and the main concern of con-sumers'purchase choices.Its formation is mainly due to the deposition of volatile flavor substances in mutton.Improving mutton flavor is the basis of the development of the sheep industry and the core factor to promote the sustainable development of the sheep industry.Therefore,this paper focused on the formation pathways of vol-atile substances that determine mutton flavor and goaty flavor,such as aldehydes,alcohols,acids,esters,al-kanes,sulfur-containing compounds,4-alkyl branched chain fats and other flavor substances,and further dis-cussed the effects of dietary nutrition,mutton flavor precursors,key enzymes and flavor candidate genes on the regulation of mutton flavor,in order to provide theoretical reference for future research on improving mutton quality and reducing taint.[Chinese Journal of Animal Nutrition,2024,36(11):6872-6881]
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