Muscle fatty acid composition and odour-active compounds released during cooking were characterized in lamb chops (Longissimus thoracis et lumborum, n = 48) collected at retail level in northern Spain. Lamb samples were classified in two groups according to their 10 t/11 t-18:1 ratio: ≤1 (10 t-non-shifted, n = 21) and >1 (10 t-shifted, n = 27). Higher n-3 polyunsaturated fatty acid, vaccenic (11 t-18:1) and rumenic acid (9c,11 t-18:2), and iso-branched chain fatty acid contents were found in non-shifted lamb samples while n-6 polyunsaturated fatty acid, internal methyl-branched chain fatty acid, and 10 t-18:1 contents were greater in shifted samples. Regardless the fatty acid profile differences between lamb sample groups, odour-active compound profile was very similar and mostly affected by the cooking conditions. Overall, the main odour-active compounds of cooked lamb were described as “green”, “meaty”, “roasted”, and “fatty” being methyl pyrazine, methional, dimethyl pyrazine, and dimethyl trisulphide the main odour-active compounds. Aldehydes and alcohols were the most abundant volatiles in all samples, and they were mostly originated from the oxidation of unsaturated fatty acids during cooking.

 以西班牙北部零售水平收集的羊排（Longissimus thoracis et lumborum，n = 48）为特征，说明烹饪过程中释放的肌肉脂肪酸成分和气味活性化合物。羔羊样品按其10 t / 11  t -18：1的比例分为两组 ：≤1（无位移10  t，n  = 21）和> 1（10  t无位移，n  = 27）。高级n-3多不饱和脂肪酸，痘苗酸（11  t -18：1）和瘤胃酸（9 c，11  t -18：2）以及异在未转移的羔羊样品中发现了β-支链脂肪酸含量，而在转移的样品中发现了n-6多不饱和脂肪酸，内部甲基支链脂肪酸和10  t -18：1含量更高。不管羔羊样品组之间的脂肪酸谱差异如何，气味活性化合物的谱非常相似，并且主要受蒸煮条件的影响。总的来说，煮熟的羊羔的主要气味活性化合物被描述为“绿色”，“肉类”，“烤制”和“脂肪”，主要的气味活性化合物是甲基吡嗪，甲硫氨酸，二甲基吡嗪和三硫化二甲基。醛和醇是所有样品中含量最高的挥发物，它们主要来自蒸煮过程中不饱和脂肪酸的氧化。