Abstract：The compounds that are responsible for the species-related characterizing flavors of mutton were reviewed, and the article also introduced some usual methods used now to reduce the odor of mutton. Short branched-chain fatty acids such as 4-methyloctanoic acid, 4-methylnonanoic acid and so on were considered the main compounds that were responsible for the species-related flavors of mutton. The methods that were used to improve the flavors include Chinese traditional ways,the physical and chemical ways and microbiological ways, but there was not an effective method to industrialized produce at present.
张雪梅；杨勇；刘书亮；叶劲松. 羊肉膻味组成及脱膻技术研究进展[J]. 肉类研究, 2008, 22(9): 19-23.
ZHANG Xuemei;YANG Yong;LIU Shuliang;YE Jingsong. The Species-related Flavors and the Ways to Improve the Acceptability of Mutton. Meat Research, 2008, 22(9): 19-23.
2008, Vol. 22 
