Table 4.

Effects of cooking method and final core-temperature on volatile compounds (area unit×106/g dry matter) of Hanwoo brisket

Item	CM		FT		SEM	Aroma descriptor1)	p value
	Boiled	Oven-roasted	70°C	77°C			CM	FT	CM×FT
Undecanone	3.54	3.63	2.93	4.23	0.41	Green, fresh	0.79	<0.01	0.03
Propanal, 2-methyl-2-(methyldithio)	1.26	1.38	1.06	1.59	0.16	Smoke, fat	0.51	<0.01	0.26
Methylfuranthiol	5.82	4.60	4.67	5.76	0.58	Meat	0.02	0.04	0.02
Butanal, 3-methyl	1.36	0.64	0.75	0.63	0.16	Cocoa, almond	<0.001	<0.001	<0.001
Butanal, 2-methyl	0.50	0.87	0.75	0.63	0.11	Malt	<0.01	0.24	<0.01
Pentanal	14.3	21.7	16.8	19.1	1.90	Almond, pungent	<0.001	<0.01	0.78
Nonanoic acid ester	2.06	3.70	1.98	3.77	0.74	Green, fat	0.16	0.13	0.12
Toluene	0.67	0.77	0.65	0.79	0.07	Paint	0.06	0.01	<0.01
1-Pentanol	10.1	16.4	10.3	16.2	1.86	Balsamic	<0.001	<0.001	<0.001
Hexanal	33.4	38.2	28.1	43.6	3.88	Tallow, fat	<0.01	<0.001	0.40
Pyrazine, 2-methyl	1.46	1.63	1.86	1.23	0.22	Nut, cocoa, meat	0.01	<0.001	<0.001
Heptanal	5.53	10.6	5.60	10.5	1.38	Fat, rancid	<0.001	<0.001	0.02
2(5H)-Furanone	0.87	1.89	1.11	1.65	0.21	Buttery	<0.001	<0.001	<0.001
Pyrazine, 2,5-dimetyl	0.85	1.51	0.96	1.40	0.15	Roast beef	<0.001	<0.001	<0.001
Benzaldehyde	0.91	1.53	0.78	1.67	0.20	Almond, burnt sugar	<0.001	<0.001	<0.001
1-octen-3-ol	2.89	1.93	1.90	2.92	0.30	Mushroom	<0.001	<0.001	0.33
Octanal	4.20	4.62	2.57	6.24	0.69	Fat	0.07	<0.001	<0.001
Nonanal	1.90	2.14	1.14	2.91	0.36	Fat	0.33	<0.001	<0.01
Total volatiles	91.6	117.7	83.9	124.8	5.41	-	<0.001	<0.001	0.06

CM, cooking method; FT, final core temperature; SEM, standard error of the mean; CM×FT, interaction between cooking method and final core temperature.

¹⁾Published aroma descriptor was adapted from http://www.flavornet.org/