Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

Abstract

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (p < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (p < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

“…The following supporting information can be downloaded at: , Table S1: Definitions and standard references for descriptive beef flavor and texture attributes where 0 = extremely dry/tough/not detectable and 100 = extremely juicy/tender/intense, from Adhikari et al [ 10 ] and AMSA [ 27 ]; Table S2: Retention time, fragment ions, and odor descriptors of volatile compounds identified in three plant-based meat alternatives and two lean levels of ground beef [ 29 , 30 ].…”

Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef

“…As shown in Figure 2 , after 42 days of traditional dry-ageing, dramatic increasing trends were detected in aldehydes (3-methylbutanal, 2-methylbutanal, benzene acetaldehyde, E-2-heptenal, nonanal, octanal, heptanal, and pentanal), ketones (2-heptanone), alcohols (1-octene-3-ol, pentanol, 2-methylpropanol, and ethanol), furans (2-pentylfuran), and esters (butyl acetate and butyl propanoate). Similarly, Lee et al [ 29 ] and Li et al [ 30 ] reported that dry-ageing increased concentrations of aldehydes, ketones, and alcohols. 3-methylbutanal (malty odor), 2-methylbutanal (chocolate odor), and benzene acetaldehyde (rosy odor) come from the Strecker degradation of leucine, isoleucine, and phenylalanine, respectively [ 31 , 32 ].…”

Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process

“…As mentioned above, aldehydes have intense volatile and fatty aromas and are crucial volatile aroma components of grilled lamb and other meats. For example, the aroma of 3-methyl butanal has been described as brothy, meaty, or malty ( Li, Han, Frank, McGilchrist, & Warner, 2021 ). Additionally, long-chain aldehydes, such as (E)-2-nonenal and (E)-2-decenal, contribute a linseed oil odor.…”