Abstract: The volatile flavor components and fatty acids of Longissimus dorsi, Biceps femoris and Triceps brachii muscles of 12-month-old Sunite sheep were extracted by using solid-phase micro extraction (SPME) and distillation extraction separately and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 44 volatile compounds were identified, including 6 hydrocarbons, 17 aldehydes, 3 ketones, 3 acids, 11 alcohols, and 4 miscellaneous compounds. Hexanal, nonanal, 1-octen-3-ol and 2,3-octanedione may be mainly responsible for the formation of meat flavor. The contents of aldehydes and alcohols compounds in Longissimus dorsi were higher than those of Biceps femoris and Triceps brachii. The contents of saturated fatty acid and polyunsaturated fatty acids in the three muscles were no significantly different, whereas the contents of monounsaturated fatty acids in Longissimus dorsi were higher than those of Biceps femoris and Triceps brachii. Unsaturated fatty acids are abundant in sheep muscles and can affect their flavor.

Key words: Sunite sheep, volatile flavor compounds, fatty acids, solid-phase micro extraction (SPME), gas chromatographymass spectrometry (GC-MS)