The effects of diet and breed on the volatile compounds of cooked lamb

The effect of varying the n-3 polyunsaturated fatty acid (PUFA) composition of lamb muscle on the formation of aroma volatiles during cooking has been examined. The meat was obtained from four groups of Suffolk and Soay lambs fed different supplementary fats: a palm-oil based control; bruised whole linseed, which increased muscle levels of alpha-linolenic acid (C18:3 n-3); fish oil, which increased eicosapentaenoic acid (EPA, C20:5 n-3) and docos ahexaenoic acid (DHA, C22:6 n-3); and equal quantities of linseed and fish oil (fat basis). Higher quantities of lipid oxidation products were found i n the aroma volatiles of lamb muscle from animals fed fish oil, compared to the control. In particular, unsaturated aldehydes. unsaturated hydrocarbon s and alkylfurans increased up to fourfold. These compounds derived from th e autoxidation of PUFAs during cooking. Although some of these volatiles we re increased in meat From animals fed the linseed supplement, the effect wa s not as great as with the fish oil fed lambs. Levels of volatiles derived from the Maillard reaction, such as pyrazines and sulfur compounds, were up to four times higher in Soays than Suffolks. (C) 2000 Elsevier Science Ltd . All rights reserved.