Heptadecanoic acid as an indicator of BCFA content in sheep fat
作者： Peter J. Watkins , Damian Frank
DOI: 10.1016/J.MEATSCI.2019.01.005
关键词: Aroma 、 Flavour 、 Heptadecanoic acid 、 Food science 、 Chemistry 、 Branched chain fatty acids
摘要: 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 flavour'. Animal age can also contribute to increasing BCFA concentration. Heptadecanoic acid (C17:0 FA) increases animal sheep. Using published data, a linear association has exist between C17:0 FA MOA MNA fat, proportionally these two compounds. No was EOA. As is present fat relatively higher proportions compared it potential be used proxy well
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