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Branched chain fatty acids are considered to be responsible for the smell of mutton and higher content causes consumers to dislike the smell of lamb meat. Branched-chain fatty acids are synthesized by the
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Chemical structures of 13-methyltetradecanoic acid (top) and 12-methyltetradecanoic acid, two branched chain fatty acids found in bacteria
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Wang, Dong Hao; Ran-Ressler, Rinat; St Leger, Judy; Nilson, Erika; Palmer, Lauren; Collins, Richard; Brenna, J. Thomas (2018).
368:"Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs"
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421:"Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat"
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of human infants and
California sea lions where they may play a role in fostering the development of their intestinal
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Wang, Dong Hao; Yang, Yupeng; Wang, Zhen; Lawrence, Peter; Worobo, Randy W.; Brenna, J. Thomas (2019).
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311:"Sea Lions Develop Human-like Vernix Caseosa Delivering Branched Fats and Squalene to the GI Tract"
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Ran-Ressler, Rinat Rivka; Bae, Sangeun; Lawrence, Peter; Wang, Dong Hao; Thomas Brenna, J. (2014).
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Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD; et al. (2010).
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