The contribution of 4‐methyloctanoic (hircinoic) acid to mutton and goat meat flavour

Abstract

Abstract Chemical analysis of volatile acids from fat hydrolysate together with organoleptic evaluation of the cooked mince‐meat were made for a number of mutton and goat meat samples. A “goaty” odour note common to goat meat and mutton was correlated with the presence of 4‐methyloctanoic acid to which the name hircinoic acid has been given. Threshold detection levels for this acid and its congener 4‐methylnonanoic in mince‐meat were about 0.5 and 45 ppm, respectively. The combined results also indicated that other factors in addition to hircinoic acid contribute to the distinctive flavour of sheep meat.