. 2019 Jul 1;33(1):157–165. doi: 10.5713/ajas.19.0205

Table 6.

Aroma volatiles (area unit ×10⁶/g) released from the roasted beef from culled Hanwoo cows slaughtered at different ages before and after adry aging

Compound name	60 months old		80 months old		SEM

	Day 0	Day 40	Day 0	Day 40
2-Butene	1.57^B	3.21^A	1.55^B	3.02^A	0.25
Hexane	2.50^B	4.25^A	2.45^B	4.40^A	0.29
2-Methylfuran	1.58^B	2.57^A	1.66^B	2.67^A	0.17
Thiazole	1.59^B	2.48^A	1.56^B	2.62^A	0.16
3-Methylbutanal	0.24^B	1.39^A	0.24^B	1.43^A	0.17
2-Methylbutanal	0.55^B	2.57^A	0.57^B	2.45^A	0.29
Hexanoic acid	0.25^B	0.49^A	0.24^B	0.47^A	0.04
Toluene	0.54^B	0.84^A	0.51^B	0.84^A	0.05
Octane	0.57^B	1.36^A	0.58^B	1.37^A	0.12
Hexanal	16.0^B	34.5^A	14.4^B	32.5^A	2.82
Heptanal	2.77^B	4.50^A	2.74^B	4.59^A	0.28
Benzaldehyde	0.82^B	1.22^A	0.85^B	1.29^A	0.06
Benzothiazole	0.43^B	0.83^A	0.42^B	0.90^A	0.07
Decane	3.40^B	7.43^A	3.32^B	7.49^A	0.61
Octanal	3.38^B	5.26^A	3.39^B	5.59^A	0.31
Nonanal	0.35^B	0.57^A	0.35^B	0.54^A	0.03

Data are presented as mean value (standard error).

SEM, standard error of the mean.

^A,B

Mean values are significantly different according to aging period (p<0.05).