Table 1.
Effects of ageing method (AM; Dry aged, Wet aged) and ageing time (AT; 35 days, 56 days) on semi-quantitative data for odour-active volatiles concentrations (µg/kg) identified in the grilled aged beef headspace analysed with headspace solid phase microextraction-gas chromatography mass spectrometry. Values are means after adjustment for intramuscular fat (covariate). 4-Methyl-1-pentanol was used as an internal standard for semi-quantification purposes.
| Volatile Compound | LRI | ID | Odour Descriptors | Lit | m/z | Dry Aged | Wet Aged | SED | p Value | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 35 | 56 | 35 | 56 | AM/AT | AM × AT | AM | AT | AM × AT | ||||||
| Alcohols/diols | ||||||||||||||
| Ethanol | EI,R | 12 | 45 | 37 | 55 | 274 | 723 | 84.0 | 118.7 | <0.001 | 0.007 | 0.013 | ||
| 1-Pentanol | 945 | EI,R | 12 | 55 | 37.8 | 58.0 | 44.6 | 43.3 | 6.23 | 8.82 | 0.529 | 0.136 | 0.091 | |
| 1-hexanol | 1354 | EI,R | 12 | 56 | 69 | 105 | 59 | 19 | 31.3 | 44.3 | 0.133 | 0.956 | 0.228 | |
| 1-Heptanol | 1450 | EI,R | 12 | 70 | 21.2 | 43.4 | 20.5 | 12.5 | 10.98 | 15.53 | 0.156 | 0.525 | 0.177 | |
| 2-Ethylhexanol | 1496 | EI,R | 12 | 57 | 20.4 | 17.7 | 27.8 | 24.2 | 3.11 | 4.39 | 0.030 | 0.315 | 0.885 | |
| 1-Octanol | 1546 | EI,R | 12 | 56 | 9.3 | 17.2 | 10.4 | 8.0 | 2.87 | 4.06 | 0.162 | 0.352 | 0.080 | |
| 4-Butoxybutanol | 1701 | EI,R | 57 | 3.93 | 3.44 | 3.79 | 4.66 | 0.69 | 0.98 | 0.444 | 0.785 | 0.334 | ||
| Benzylalcohol | 1900 | EI,R | 108 | 13.3 | 32.3 | 4.3 | 6.3 | 4.06 | 5.74 | <0.001 | 0.012 | 0.041 | ||
| 1-Ethylphenol | 2044 | EI,R | 107 | 0.85 | 0.66 | 0.92 | 2.56 | 0.94 | 1.33 | 0.299 | 0.448 | 0.337 | ||
| 2-Ethylphenol | 2194 | EI,R | 107 | 0.51 | 0.34 | 0.45 | 1.59 | 0.66 | 0.93 | 0.364 | 0.465 | 0.322 | ||
| Ketones/diones | ||||||||||||||
| Acetone | 816 | EI,R,O | Chemical, earthy | 43 | 29.6 | 59.7 | 28.5 | 48.8 | 8.09 | 11.45 | 0.144 | 0.015 | 0.230 | |
| 2-Butanone | 886 | EI,R | 12 | 72 | 83.1 | 76.4 | 76.3 | 59.7 | 6.95 | 9.83 | 0.095 | 0.100 | 0.478 | |
| 2-Pentanone | 975 | EI,R | 86 | 44.1 | 49.2 | 63.4 | 69.5 | 7.54 | 10.67 | 0.011 | 0.462 | 0.948 | ||
| 2-Heptanone | 1151 | EI,R | 8,15,30 | 58 | 6.76 | 4.98 | 3.31 | 9.67 | 1.38 | 1.96 | 0.654 | 0.104 | 0.005 | |
| 2-Octanone | 1238 | EI,R | 12 | 58 | 3.77 | 5.63 | 2.54 | 6.31 | 1.31 | 1.85 | 0.834 | 0.036 | 0.470 | |
| 3-Hydroxy-2-butanone | 1304 | EI,R,O | Sweet, fresh, fishy | 12,26 | 45 | 203 | 183 | 126 | 143 | 49.8 | 70.5 | 0.033 | 0.305 | 0.530 |
| 2-Methyl-3-octanone | 1322 | EI,R | 99 | 3.77 | 5.63 | 2.54 | 6.31 | 1.31 | 1.85 | 0.834 | 0.036 | 0.470 | ||
| 2-Nonanone | 1388 | EI,R | 8,15,30 | 58 | 2.71 | 6.18 | 3.31 | 3.83 | 0.79 | 1.12 | 0.275 | 0.015 | 0.067 | |
| 1,3-Butanediol | 1600 | EI,R | 45 | 1.5 | 1.6 | 3.4 | 6.9 | 2.02 | 2.86 | <0.001 | 0.095 | 0.101 | ||
| Butyrolactone | 1637 | EI,R | 86 | 24.1 | 23.0 | 27.3 | 32.7 | 8.10 | 11.45 | 0.432 | 0.794 | 0.688 | ||
| Pyrazines | ||||||||||||||
| 2-Methylpyrazine | 1285 | EI,R | 8,12,15,30 | 94 | 27.6 | 25.4 | 19.6 | 17.4 | 4.47 | 6.32 | 0.081 | 0.624 | 0.999 | |
| 2,5-Dimethylpyrazine | 1330 | EI,R,O | Baked, toast, meaty | 108 | 100.2 | 82.7 | 78.4 | 55.5 | 14.78 | 21.91 | 0.103 | 0.177 | 0.857 | |
| 2,6-Dimethylpyrazine | 1338 | EI,R | 8,12,15,30 | 108 | 51.4 | 28.7 | 38.6 | 16.5 | 7.85 | 11.10 | 0.117 | 0.006 | 0.972 | |
| 2,3-Dimethylpyrazine | 1346 | EI,R | 8,12,15,30 | 108 | 11.28 | 8.07 | 5.66 | 5.07 | 1.89 | 2.67 | 0.026 | 0.319 | 0.490 | |
| 2-Ethyl-5-methylpyrazine | 1384 | EI,R | Roasted, chocolate | 12 | 121 | 10.73 | 7.23 | 6.66 | 4.32 | 1.02 | 1.44 | 0.001 | 0.006 | 0.571 |
| 2-Ethyl-6-methylpyrazine | 1390 | EI,R,O | Roasted, earthy | 12 | 121 | 19.63 | 14.70 | 12.54 | 8.13 | 1.73 | 2.44 | <0.001 | 0.009 | 0.880 |
| Trimethyl pyrazine | 1410 | EI,R,O | Roasted, earthy | 8,12,15,30 | 122 | 66.2 | 57.6 | 35.7 | 43.0 | 11.11 | 15.71 | 0.048 | 0.955 | 0.477 |
| 3-Ethyl-2,5- dimethylpyrazine | 1442 | EI,R,O | Roasted, chocolate | 8,12,15,30 | 135 | 23.9 | 13.2 | 11.4 | 9.9 | 3.06 | 4.33 | 0.013 | 0.051 | 0.143 |
| 2-Ethyl-3,5-dimethylpyrazine | 1469 | EI,R,O | Roasted, chocolate | 8,12,15,30 | 135 | 61.5 | 39.0 | 46.1 | 31.9 | 8.45 | 11.94 | 0.010 | 0.015 | 0.404 |
| 3,5-Diethyl-2- methylpyrazine | 1490 | EI,R,O | Roasted, meaty | 149 | 5.95 | 3.50 | 3.04 | 2.30 | 0.80 | 1.13 | 0.013 | 0.051 | 0.291 | |
| 2,3-Diethyl-5- methylpyrazine | 1499 | EI,R | 149 | 3.01 | 0.98 | 0.57 | 0.72 | 0.52 | 0.73 | 0.012 | 0.075 | 0.040 | ||
| 3,5-Dimethyl-2-isobutylpyrazine | 1549 | EI,R | 122 | 2.69 | 2.81 | 1.94 | 1.56 | 0.54 | 0.76 | 0.068 | 0.808 | 0.642 | ||
| Dimethyl isopentylpyrazine | 1655 | EI,R | 8,12,15,30 | 122 | 19.3 | 23.1 | 20.7 | 15.3 | 3.83 | 5.42 | 0.404 | 0.833 | 0.233 | |
| Aldehydes | ||||||||||||||
| 2-Methylpropanal | 804 | EI,R,O | Chemical, earthy | 8,15,30 | 72 | 34.9 | 41.6 | 41.9 | 26.4 | 5.15 | 7.28 | 0.427 | 0.393 | 0.035 |
| 2-Methylbutanal | 915 | EI,R,O | Brothy, meaty | 26 | 57 | 328 | 344 | 332 | 264 | 45.2 | 64.0 | 0.402 | 0.571 | 0.355 |
| 3-Methylbutanal | 919 | EI,R,O | Brothy, meaty | 8, 15,30 | 58 | 113.8 | 119.3 | 142.4 | 111.9 | 15.69 | 22.19 | 0.502 | 0.427 | 0.257 |
| Hexanal | 1078 | EI,R,O | Grassy, green | 8,15,26,30 | 56 | 111 | 231 | 138 | 163 | 49.4 | 69.8 | 0.677 | 0.149 | 0.335 |
| Heptanal | 1194 | EI,R,O | Fatty, baked | 8,15,26,30 | 70 | 20.3 | 78.2 | 34.7 | 41.2 | 12.66 | 17.90 | 0.375 | 0.014 | 0.047 |
| Octanal | 1328 | EI,R,O | Sweet, fresh fish | 8,15,26,30 | 84 | 8.0 | 18.9 | 14.2 | 9.4 | 2.50 | 3.53 | 0.517 | 0.222 | 0.003 |
| Nonanal | 1380 | EI,R,O | Plastic, solvent, garlic | 8,15,26,30 | 57 | 58.5 | 94.1 | 92.1 | 59.5 | 9.98 | 14.12 | 0.958 | 0.879 | 0.001 |
| Furfural | 1439 | EI,R | 8 | 96 | 1.9 | 2.1 | 1.8 | 6.1 | 2.15 | 3.04 | 0.376 | 0.311 | 0.343 | |
| Decanal | 1500 | EI,R | 8,12,15,30 | 57 | 0.19 | 0.70 | 0.31 | 0.61 | 0.19 | 0.27 | 0.943 | 0.036 | 0.567 | |
| Benzaldehyde | 1508 | EI,R | 8,12,15,30 | 105 | 57.1 | 52.9 | 71.2 | 81.3 | 8.33 | 11.78 | 0.014 | 0.725 | 0.397 | |
| 2,5-Dimethylbenzaldehyde | 1705 | EI,R | 134 | 177 | 70 | 210 | 169 | 27.2 | 38.5 | 0.019 | 0.009 | 0.224 | ||
| 4-Ethylbenzaldehyde | 1732 | EI,R | 134 | 2.41 | 2.85 | 1.96 | 5.35 | 1.46 | 2.07 | 0.486 | 0.196 | 0.319 | ||
| Long chain aldehyde | 1736 | EI,R | 57 | 38 | 21 | 56 | 73 | 7.6 | 10.8 | 0.001 | 0.924 | 0.052 | ||
| Sulphur compounds | ||||||||||||||
| Dimethyl disulphide | 1084 | EI,R | 8,12,15,30 | 94 | 21.2 | 4.1 | 8.7 | 8.4 | 4.54 | 6.42 | 0.374 | 0.059 | 0.069 | |
| Dimethyl trisulphide | 1266 | EI,R,O | Plastic, solvent, garlic | 8,30 | 79 | 23.1 | 0.1 | 0.9 | 0 | 10.48 | 20.97 | 0.291 | 0.260 | 0.296 |
| Methional | 1447 | EI,R,O | Roasted, chocolate | 8,15,30 | 76 | 1.93 | 2.16 | 3.66 | 2.55 | 0.63 | 0.89 | 0.099 | 0.484 | 0.289 |
| Methionol | 1717 | EI,R | 106 | 0.83 | 0.53 | 1.17 | 0.82 | 0.28 | 0.40 | 0.263 | 0.260 | 0.934 | ||
| 2-Acetyl-2-thiazoline | 1756 | EI,R,O | Popcorn, roasted | 8,15,30 | 129 | 1.31 | 1.14 | 0.75 | 0.14 | 0.22 | 0.31 | 0.001 | 0.091 | 0.333 |
| Benzothiazole | 1955 | EI,R | 135 | 43 | 32 | 38 | 91 | 32.0 | 45.2 | 0.411 | 0.512 | 0.319 | ||
| Acids | ||||||||||||||
| Acetic acid | 1461 | EI,R | 12 | 60 | 38 | 34 | 104 | 148 | 24 | 34 | <0.001 | 0.412 | 0.317 | |
| Esters | ||||||||||||||
| Methyl butanoate | 978 | EI,R,O | Fruity, floral | 8,15,30 | 74 | 76.8 | 58.5 | 78.5 | 64.6 | 7.43 | 10.50 | 0.603 | 0.035 | 0.769 |
| Butyl formate | 996 | EI,R | 56 | 147.0 | 109.8 | 148.4 | 112.0 | 11.99 | 16.96 | 0.881 | 0.003 | 0.972 | ||
| Methyl-2-methylbutanoate | 1008 | EI,R | 88 | 20.37 | 14.14 | 19.45 | 16.07 | 1.92 | 2.72 | 0.795 | 0.016 | 0.461 | ||
| Ethyl nonanoate | 1520 | EI,R | 74 | 4.53 | 6.62 | 5.67 | 5.53 | 1.04 | 1.47 | 0.981 | 0.354 | 0.291 | ||
| Methyl salicylate | 1747 | EI,R | 120 | 4.7 | 4.7 | 4.2 | 17.1 | 6.55 | 9.26 | 0.368 | 0.328 | 0.328 | ||
| Others | ||||||||||||||
| Pyridine | 1204 | EI,R | 79 | 31.7 | 31.3 | 24.6 | 18.0 | 2.81 | 3.98 | <0.001 | 0.214 | 0.270 | ||
| 2-Pentylfuran | 1250 | EI,R | 8,15,30 | 81 | 2.93 | 10.32 | 3.06 | 7.98 | 1.54 | 2.17 | 0.474 | <0.001 | 0.425 | |
| Pyrrole | 1524 | EI,R | 67 | 5.04 | 3.68 | 3.97 | 5.18 | 0.74 | 1.05 | 0.965 | 0.727 | 0.0052 | ||
| 2-Acetyl-1-pyrroline | 1998 | EI,R,O | Popcorn, roated | 8,15,30 | 94 | 8.55 | 5.58 | 7.93 | 4.20 | 0.78 | 1.11 | 0.205 | <0.001 | 0.628 |
SED: standard error of difference; m/z = mass to charge ratio of ion used for quantification; ID = method of identification; EI = positive match of the electron impact mass spectrum in the NIST mass spectral library; R = retention index match with reference; O = odour quality by gas chromatography-olfactometry; LRI = linear retention index; Lit = reference number for the literature in which the volatiles were identified.