The influence of hunting region and deer species on the content of volatile compounds in deer meat

Abstract

The aim of this study was to assess the effect of region (lowland vs. mountain region) on the content of volatile compounds of red deer (Cervus elaphus), fallow deer (Dama dama) and roe deer (Capreolus capreolus). A total of forty eight female carcasses of three species (16 red deer, 16 fallow deer, and 16 roe deer) were collected from lowland and a mountain region, so from each region, 8 red deer, 8 fallow deer, and 8 roe deer were col‑ lected. In our study, higher contents of the aldehydes, ketones, and alcohols responsible for off‑flavours of meat were found in our fallow deer meat than in red deer and roe deer meat. Moreover, in our study, region affected most of the content of aldehydes, heterocy‑ clic and phenolic compounds, aromatic hydrocarbons, and some ketones, alcohols, and esters. Higher content of volatile compounds responsible for off‑flavours was detected in mountain deer meat than in deer meat from the lowland region.