Mutton odor

Important aroma substances of raw and cooked mutton are listed in Table 12.25. A special feature is the two branched fatty acids, which are already present in the raw meat and produce the mutton odor. (E)-2-Nonenal and the other odor substances from lipid peroxidation are also present in not inconsiderable concentrations in the raw meat. Only HD3F is formed during cooking. 

By Infusion or Maceration.—This process is mostly used for those substances, the odor of which is too delicate for distillation, such as the flowers of.the cassle, bitter oranga, and violet and sometimes also the rose and the like, the natural perfhmes of which it is desired to obtain in the maximum state of perfection. The infusion medium is a mixture of beef or mutton... 

Esters formed during heating of lipids are contributors to pork flavor. Raw pork contains only a small number of esters, while cooked pork contains significantly more, and acetates are the most prominent volatiles. Esters of cooked pork are derived from C1-Ci0 acids, which impart a fruity sweet note to pork meat (J16). Beef contains a higher proportion of esters derived from long chain fatty acids which possess a more fatty flavor character (16). The characteristic odor of mutton is believed to be due to the evolution of 4-methyloctanoic acid, 4-methylnonanoic acid and similar compounds during heating (17). 

Raw meat has only a weak sweet aroma resembling serum, and a salty, metallic, bloody taste. However, it is a rich reservoir of compounds with taste properties and aroma precursors (24). Each meat has a distinct flavor characteristic. The flavors of distinct meat species or species-specific flavors are often carried by the lipid fraction (2S). For example 4-methyloctanoic and 4-methylnonanoic acids are specific to mutton while (E,E)-2,4-decadienal is specific to poultry meat. 12-Methyltridecanal has been identified as species-specific odorant in stewed beef, and is responsible for the tallowy and beef-like smell (26). The distinctive pork-like or piggy flavor noticeable in lard has in part been attributed to p-cresol and isovaleric acid (27,28,29). 

Oleomargarine is a product made in imitation of butter, wbicb it resembles very closely in color, taste, odor, and general appearance. Under tlie original patent, it is made from beef-fat, which is bashed, steamed, and subjected to pressure at a carefully regulated temperature. Under this treatment it is separated into two fatty products, one a white solid etearine, the other a faintly yellow oil, "oleo-oiL This oil is then mixed with milk, the mixture colored and churned. The subsequent treatment of the promutton tallow, lard, and cotton-seed oil. 

C2H4S5, Mr 188.35, cryst., mp. 60-61 °C. L. is a component of the East Asian edible mushroom shiitake (Lentinus edodes, Basidiomycetes) and, together with the polythiepanes and 1,2,4-trithioIane shown in the formula scheme, is responsible for the characteristic odor of the mushroomPrecursors of this flavor substance are 2,4,5,7-tetrathiaoctane 2,2,7,7-tetraoxide and 2,3,5,7,9-pentathiadecane 9,9-dioxide (SE-3), the structures of which were confirmed by synthesis (see also dysoxysulfone). The cyclic flavor substances can be prepared simply by reaction of dichloromethane with NajSj.s (from NajS and sulfur)Shiitake mushrooms - cultivated on dead wood - are becoming increasingly popular in Europe and North America on account of their excellent flavor. L. is also found as a volatile component of cooked mutton and in the alga Chondria californica. ... 

Several alkyl-branched fatty acids were found to be powerful and characteristic food flavors. 2-Methylbutyric acid is an important constituent of the aroma of cranberry Vaccinium vitis-idaea L.) (77). 3-Methyl-valeric acid and isovaleric acid were identified in tobacco leaves and found to contribute to the distinct sensory properties of Turkish tobacco smoke 590). Isovaleric acid, which has the lowest flavor threshold (0.7 ppm) 522) of all saturated fatty acids, is regarded as an essential flavor component of Limburger cheese (575). ( )-3-Methyl-2-hexenoic acid was recognized as the malodorous component of schizophrenics sweat (579). The undesirable odor of mutton can be attributed to branched-chain and unsaturated fatty acids having 8 to 10 carbon atoms. The 4-methyl-branched acids and in particular 4-methyloctanoic and 4-methyl-... 

Among the unsaturated y-lactones, 5-methyl-5-hexen-4-olide (56), identified in the essential oil of hop 427 and (Z)-6-dodecen-4-olide (57), found in butter (50), mutton meat 468) and mushrooms (677), can be mentioned. The odor of butter fat of cows or of the meat of lambs fed a special lipid diet, high in linoleic acid, is mainly... 

Like swine, the mature ovine animal is also considered to have an off-flavor. (However, this is not a true off-flavor in the sense that the offending odor is a normal characteristic of all mature ovine). This off-flavor is termed mutton flavor and is most commonly described as being sweaty-souf in nature [49]. The source of this off-flavor has been traced to the unique synthesis of 4-methyl octanoic and 4-methyl nonanoic acids in the mature animal [50]. Jamora et al. [51] have provided a review on this defect and the factors that influence its intensity in meats. 

Z)-4-heptenal), which occurs in beef and mutton and often in butter (odor threshold in Table 3.32). Also, the processing of oil and fat can provide an altered fatty acid profile. These can then provide new precursors for a new set of carbonyls. For example, (E)-6-nonenal, the precursor of which is octadeca-(Z,E)-9,15-dienoic acid, is a product of the partial hydrogenation of linolenic acid. This aldehyde can be formed during storage of partially hardened soya and linseed oils. The aldehyde, together with other compounds, is responsible for an off-flavor denoted as hardened flavor . Several reaction mechanisms have been suggested to explain the formation of volatile carbonyl compounds. The most probable mechanism is the P-scission of monohydroperoxides with formation of an intermediary short-lived alkoxy radical (Fig. 3.26). Such P-scission is catalyzed by heavy metal ions or heme(in) compounds (cf. 3.7.2. L7). 

The odor and taste of mutton and sheep meat are specific. 

In addition to the already mentioned acyloins, food products contain numerous other odorous a-hydroxyketones. For example, 3-hydroxypentan-2-one has ben identified in cheeses, durian, wines, sherry, asparagus, honey, tea, butter and soy sauce, 2-hydroxypentan-3-one in cheeses, durian, coffee, wine, sherry honey, butter and soy sauce, 2-hydroxyhexan-3-one in wine, 4-hydroxyhexan-3-one in durian and tea, 3-hydroxy-5-methylhexan-2-one in cheeses, 3-hydroxyoctan-2-one in beef and heated mutton fat, 5-hydroxyoctan-4-one in cocoa and 3-hydroxy-4-phenylbutan-2-one in wine, sherry and honey. 

Lipid components associated with meat fat, especially unsaturated aldehydes, play a significant role in species-characterization flavors. For example, ( ,Z)-2,4-decadienal exhibits the character impact of chicken fat and freshly boiled chicken (66). ( , )-2,6-Nonadienal has been suggested as the component responsible for the tallowy flavor in beef and mutton fat (63). 12-Methyltridecanal was identified as a species-specific odorant of stewed beef and provides a tallowy, beeflike flavor character (67). Aldehydes provide desirable flavor character to cooked meat, but they can contribute rancid and warmed-over flavors at high concentrations, resulting from autoxidation of lipids (68). 

Beef tallow is the main t. used. There are other types, such as mutton t. (- tallow (mutton), which is used only industrially and has similar properties as beef tallow. Neatsfoot oil is a low-melting fat rendered from the feet of cattle it is used as - lubricant and in fat liquors (- leather auxiliaries). There are many grades and types of t., depending on the part of the animal from which it originates, the season of slaughtering, the ffa content, color, odor and many other factors. 

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