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Updated: Apr 13, 2026

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Effect of aging on volatile compounds in cooked beef.

A Watanabe1, G Kamada2, M Imanari1

  • 1NARO Tohoku National Agricultural Research Center, 020-0198 Morioka, Iwate, Japan.

Meat Science
|April 29, 2015
PubMed
Summary

Beef aging enhances flavor and aroma compounds through Strecker and Maillard reactions. Vacuum aging increases volatile substances, impacting the taste and odor of cooked beef. Lipid oxidation also influences specific compounds like toluene.

Keywords:
2,3-Dimethylpyrazine (PubChem CID: 22201)2,6-Dimethylpyrazine (PubChem CID: 7938)2-Acetylthiazole (PubChem CID: 520108)2-Formyl-3-methylthiophene (PubChem CID: 79911)2-Formylfuran (PubChem CID: 7362)AgingBeefBenzeneacetaldehyde (PubChem CID: 998)Maillard reactionPyrazine (PubChem CID: 9261)Strecker degradationToluene (PubChem CID: 1140)Volatile compounds

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Meat Science

Background:

  • Meat aging significantly impacts flavor and aroma profiles.
  • Volatile compounds are key contributors to the sensory attributes of cooked meat.
  • Understanding the chemical changes during aging is crucial for meat quality assessment.

Purpose of the Study:

  • To identify and quantify volatile compounds in the headspace of aged beef.
  • To evaluate the effect of vacuum aging on the volatile profile of cooked beef.
  • To elucidate the chemical reactions responsible for changes in volatile compounds during aging.

Main Methods:

  • Solid-phase microextraction (SPME) for sample preparation.
  • Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification and quantification.
  • Statistical analysis (regression models) to correlate aging with volatile compound levels.

Main Results:

  • Seventy volatile substances were identified, including non-aromatic, homocyclic, and heterocyclic compounds.
  • Significant positive regression models for storage were found for toluene, benzeneacetaldehyde, 2-formylfuran, pyrazines, and sulfur-containing heterocycles.
  • Increases in most identified compounds, except toluene, were linked to Strecker and Maillard reactions, indicating enhanced flavor and aroma development due to aging.

Conclusions:

  • Vacuum aging of beef promotes the formation of volatile compounds associated with desirable taste and odor.
  • Strecker and Maillard reactions are significantly influenced by the aging process, contributing to complex flavor development.
  • Lipid oxidation may play a role in the formation of specific volatiles like toluene during beef storage.