To explore the differences in the quality characteristics of sheep oil in different parts, volatile flavor compounds, the physicochemical properties, and fatty acid composition of sheep intestine fat, sheep tripe fat, and sheep loin fat were analyzed.Results showed that headspace solid-phase microextraction combined with GC-MS identified a total of 87 volatile compounds, including aldehydes, acids, esters, esters, ketones, alkanes, and other compounds, and the total content of volatile flavor compounds in sheep loin fat (6 922.38 μg/kg) and sheep tripe fat (6 536.72 μg/kg) was significantly higher than that of sheep intestine fat (4 046.92 μg/kg).In addition, orthogonal partial least squares discriminant analysis (OPLS-DA) could be used to distinguish the volatile compounds of sheep intestine fat, sheep tripe fat, and sheep loin fat.Among 25 common volatile compounds of sheep fat in different parts, 10 common key flavor compounds, namely heptanal, octanal, nonanal, decanal, 2-undecenal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecanone, were obtained by combining odor thresholds.The melting point (44.2 ℃), hardness (379.6 g) and saturated fatty acid content (54.29%) of sheep loin fat were the highest, which were significantly different from sheep tripe fat and sheep intestine fat.The analysis of the quality characteristics of sheep fat in different parts helps provide a scientific basis and theoretical basis for the rational utilization of sheep fat.
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