Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers

ABSTRACT: Volatile compounds, odor, and flavor produced by beef from bulls and heifers of the Pirenaica and Friesian breeds were studied during 7 d of aging. The Friesian breed beef had stronger fatty flavor and aftertaste than the Pirenaica, as well as differences in the content of several volatile compounds. Bull beef had stronger liver-like odor and flavor, and bloody flavor that were related to a higher 2-propanone content, while beef from heifers had stronger characteristic flavor. Aging of meat increased characteristic flavor and aftertaste. Ethanal showed a positive correlation with livery flavor and a negative correlation with the characteristic odor. The hexane seems to contribute to fatty flavor, 2-propanone was related to livery and bloody notes, and 2,2,4,6,6-pentamethylheptane to characteristic flavor.

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