Globally, around 1.5 billion sheep and goats provide meat and milk on an annual basis and are important sources of nutrition as well as economic subsistence. The popularity of sheep and goat meat, along with milk, and related products occurs due to their unique nutritional properties, physicochemical composition, and sensory attributes while having species-specific flavours compared to other red meats and dairy products. The overall volatile flavour profile and sensory characteristics of the products derived from sheep and goats are key differentiators in the market. However, the flavour variation can lead to inconsistent consumer experiences. A complex relationship exists between factors such as breed, sex, and age along with nutrition which contribute to the overall flavour. Additionally, regional expectations of flavour can also influence consumers. The characteristic flavour associated with dairy products derived from sheep and goat, has a tremendous impact on the overall product quality and acceptability, distinct from that found with cow milk. This review focuses on the short branched chain fatty acids identified as relevant to the flavour associated with milk and meat from sheep and goats, the synthesis of these compounds as well as the pre- and post-gate factors which affect their accumulation in meat and milk. It will also present the pros and cons of classical and emerging analytical techniques used for their determination.

在全球范围内，每年约有15亿只绵羊和山羊提供肉和奶，是营养和经济生存的重要来源。绵羊和山羊肉以及牛奶和相关产品的流行是由于它们具有独特的营养特性，理化成分和感官特性，而与其他红肉和乳制品相比却具有特定于物种的风味。源自绵羊和山羊的产品的总体挥发性风味特征和感官特性是市场上的主要差异因素。但是，风味变化会导致不一致的消费者体验。诸如品种，性别和年龄以及营养等因素之间存在复杂的关系，这些因素共同影响了整体风味。此外，地区对风味的期望也会影响消费者。与源自绵羊和山羊的乳制品相关的独特风味，对整体产品质量和可接受性产生了巨大影响，这与牛奶中的风味不同。这篇综述着重于与绵羊和山羊的牛奶和肉类相关的风味有关的短支链脂肪酸，这些化合物的合成以及影响其在肉类和牛奶中积累的前闸门和闸门后因素。它还将介绍用于确定其的经典和新兴分析技术的利弊。有别于牛奶。这篇综述着重于与绵羊和山羊的牛奶和肉类相关的风味有关的短支链脂肪酸，这些化合物的合成以及影响其在肉类和牛奶中积累的前闸门和闸门后因素。它还将介绍用于确定其的经典和新兴分析技术的利弊。有别于牛奶。这篇综述着重于与绵羊和山羊的牛奶和肉类相关的风味有关的短支链脂肪酸，这些化合物的合成以及影响其在肉类和牛奶中积累的前闸门和闸门后因素。它还将介绍用于确定其的经典和新兴分析技术的利弊。