Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

Abstract

<p>This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (<i>Longissimus thoracis et lumborum</i>) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (<i>p</i> < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (<i>p</i> < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.</p>