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This paper evaluates the concentrations of water-and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of saturated fatty acids-SFA, monounsaturated fatty acids-MUFA and polyunsaturated fatty acids-PUFA and similar levels of sugars and free amino acids, except for lysine and glycine, which were higher in goat. Major differences were detected indoi:10.3390/molecules18022150 pmid:23434868 fatcat:id3apgf2pnduxfii5pec2kfwyu