@article{YANG2024, 
author = {Dongsong YANG and Shuang GAO and Hong YUAN and Wenxiu ZHAO and Yulong LUO and Ruiming LUO and Yanru HOU},
title = {Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review},
year = {2024},
journal = {Food Science},
volume = {45},
number = {8},
pages = {331-341},
keywords = {mutton, odor substances, deposition mechanism, influential factors, deodorization methods},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230421-207},
doi = {10.7506/spkx1002-6630-20230421-207},
abstract = {Mutton is a high-quality meat with high nutritional value. However, the typical species-specific flavor (odor) of mutton affects its quality and limits its consumer acceptance. Studies have shown that the major substances that cause mutton odor are 4-alkyl branched fatty acids, 3-methylindole, 4-methylphenol, stearic acids, and amino acids. The composition and formation pathway of mutton odor substances are complex and influenced by various factors such as nutrition, feeding system, variety, sex, age, and tissue position, so it is difficult to reduce mutton odor. Therefore, this article reviews the sources and formation mechanisms of mutton odor substances, the factors affecting the formation of mutton odor substances, and deodorization methods, which will provide a basis for scientifically regulating the flavor of mutton and its products.}
}