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| Research Progress on Analytical Techniques and Influencing Factors of Volatile Compounds in Lamb Meat |
| CHAO Yuchao, JU Ying |
| Henan College of Industry & Information Technology, Jiaozuo 454000, China |
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Abstract Volatile compounds are the fundamental components of the overall aroma of lamb meat. Fresh lamb is characterized by a pure aroma, dominated by aldehydes and alcohols. Conversely, spoiled lamb emits unpleasant odors, with amines and sulfur-containing compounds as spoilage markers. Volatile components affect the quality and flavor acceptability of lamb, thus being the core basis for consumers’ purchasing decisions. Improving lamb flavor is the basis for the development of the sheep husbandry and processing industries and also a key factor for enhancing the sustainable development of the animal husbandry industry. Therefore, this article summarizes the principal volatile compounds in lamb and provides a detailed analysis of their extraction methods, detection instruments, aroma contribution evaluation methods, and influencing factors, with the aim of providing a theoretical basis for enhancing lamb flavor quality.
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2026, Vol. 40 
