Abstract: The processing technology conditions of controlled oxidation of suet for preparation of muttony flavor by the thermal reaction were studied in this paper by some single factor tests and aroma evaluating experiments. The optimum conditions of controlled oxidation reaction are as follows: the temperature of reaction is about 130～135℃, the flux of compressed air is 0.20～ 0.25m3/(h•kg suet) and the reaction time is 3.0～3.5 h. And a muttony flavor with nice aroma and characteristics could be obtained when the states of oxidized suet participated in the thermal reaction (uniform prescription) are as follows: the peroxide value (P. V.) is between about 350～500 milliequivalents of active oxygen per kg suet, the p-anisidine value (p-A.V.) is more than 200, and the acid value (A.V.) is less than 3.0 mg KOH per kg suet.

Key words: suet, controlled oxidation, thermal reaction, mutton flavor