Table 3.

The table shows the mean quantification values (ng/50 g beef) and the standard deviations. Numbers in parentheses indicate the coefficient of variation (CV) values. The quantitative analysis was performed on the same samples for which sensory evaluation was performed in Figure 1.

	γ-Hexalactone	γ-Heptalactone	γ-Octalactone	γ-Nonalactone
Japanese Black
Type A	141.3 ±16.9 (0.12)	14.2 ± 6.8 (0.48)	191.5 ± 131.3 (0.69)	115.8±44.2 (0.38)
Type B	185.9 ± 63.3 (0.34)	23.2 ± 30.3 (1.30)	414.9 ± 215.7 (0.52)	210.0 ± 106.9 (0.51)
Holstein	34.3 ± 13.0 (0.38)	3.7 ± 0.8 (0.22)	43.8 ± 20.3 (0.46)	24.9±10.9(0.44)
Japanese Black
Type A	94.3 ± 73.2 (0.78)	376.6 ± 267.9 (0.71)	353.5 ± 278.4 (0.79)	696.6 ± 436.3 (0.63)
Type B	154.8 ± 47.2 (0.30)	367.1 ± 197.5 (0.54)	621.7 ± 281.7 (0.45)	1224.7 ± 686.0 (0.56)
Holstein	21.3 ± 8.8 (0.41)	64.8 ± 36.7 (0.57)	78.2 ± 38.7 (0.49)	324.1 ± 201.1 (0.62)