VOLATILE ALKYLPHENOLS AND THIOPHENOL IN SPECIES-RELATED CHARACTERIZING FLAVORS OF RED MEATS

Caprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy-muttony aromas in ovine fats were contributed by p-cresol, 2-isopropylphenol, 3,4-dimethylphenol, thymol, carvacrol, 3-isopropylphenol, and 4-isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o-, m-, p-), especially m-cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.