The volatile components of roast beef and roast beef drippings have been analyzed by gas-liquid chromatography (glc) and mass spectrometry (ms). Samples were prepared by low temperature, vacuum distillation of meat and drippings, followed by extraction of the distillates with diethyl ether. Major volatile components are alkanals, alk-2-enals, and alka-2,4-dienals. In addition t o these compounds the meat samples show high concentrations of 3-hydroxy-2-butanone and y-butyrolactone.Further classes of constituents are 2-n-alkylfurans, 2-alkanones, 3-alkanones, 2,3-alkadiones, pyrazines, primary and secondary alcohols, acids, y-and 6lactones, alkanes, aromatic compounds, sulfur compounds, and acetylpyrrole. By comparing the lean meat portion and the fat portion of roast beef it was found that the fat is the prime site of the aldehydes.

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