Figure 2.

Quantification of critical odorants of the rich and sweet aromas in Japanese Black cattle meat. The quantitative values of odorants were measured using stable isotopes. The cross mark indicates the position of the mean value (6 cattle for each type). The amount of total lactone is the sum of the amounts of γ-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, δ-decalactone, and γ-undecalactone. A significant difference was examined using the Bonferroni test. ** Significant difference (p < 0.017).