Sensomics-Based Analysis of Key Odorants Contributing to the Distinctive Odor in Hu Sheep Meat Tallow

The distinctive odor of mutton poses a significant challenge to consumer acceptance, yet its specific aroma profile and key odorants have been incompletely characterized. This study employed a sensomics approach to analyze distinctive odor-active compounds in Hu sheep meat tallow across various anatomical parts, ages, and sexes. Seventeen candidate odorants were identified through simultaneous distillation extraction combined with aroma extract dilution analysis, supplemented by headspace solid-phase microextraction with sensory-detected odor characteristics. Recombination and omission experiments validated 12 key compounds defining the distinctive odor of mutton, which emerged as a composite profile driven by “muttony”, “pastoral”, “fatty”, and “grassy” notes. The “muttony” was primarily attributed to 4-methyloctanoic acid and 4-methylnonanoic acid, and the “pastoral” was imparted by 4-methylphenol and 3-methyl-1H-indole. Aldehyde influenced the “fatty” and “grassy” odor, significantly impacting the intensity of distinctive odor. Additionally, oct-1-en-3-ol with a flavor dilution value of 6561 also influenced the intensity of the distinctive odor.