Studies on the volatile compounds developed from earth-oven cooked lamb

Effect of earth-oven cooking method on the volatiles developed from lamb meat was studied. The volatiles of earth-oven cooked lamb meat were extracted by steam distillation for 2.5 hr under reduced pressure. Extraction of neutral and phospholipid compounds of lamb fat was done and subjected to flavour extraction. Several aldehydes, ketones, alcohols, esters and acids were identified tentatively. Kovat index and comparison of retention times authentic samples in the neutral acidic-fractions of the flavour. Basic fraction of the flavour contains heterocyclic compounds such as pyrazines, thiazolines and oxazolines