Aroma components of Wagyu beef and imported beef
2004
Matsuishi, M. (Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan)) | Kume, J. | Itou, Y. | Takahashi, M. | Arai, M. | Nagatomi, H. | Watanabe, K. | Hayase, F. | Okitani, A.
In order to clarify aroma components contributing to Wagyu beef aroma, which is specific to Wagyu (Japanese Black cattle) beef and a preferable, sweet and fatty aroma, volatile fractions were obtained by simultaneous distillation/extraction from Wagyu beef and imported Australian beef. The volatile fractions were subjected to the analysis by gas chromatography, gas chromatography-mass spectrometry and gas chromatography-sniffing. The analysis by gas chromatography-mass spectrometry resulted in the detection and identification of forty-eight components iii both beef, which were five lactones, five ketones, eight alcohols, three unsaturated alcohols, two esters, nine aliphatic aldehydes, eight aliphatic unsaturated aldehydes, two acids and eight other components. Among these forty components were detected in large amount in Wagyu beef than in imported beef. Especially, the Wagyu beef/imported beef ratios of lactones were remarkably large. The FD factors (flavor dilution factor) indicating contribution rate of the identified components to whole aroma were determined by AEDA (Aroma Extract Dilution Analysis). The contribution of each component to Wagyu beef aroma was estimated on the basis of the FD factor and the odor quality. The result demonstrated that lactones with coconuts-like and peach-like aroma would contribute to the part of the sweet sensation of Wagyu beef aroma, while alcohols and aldehydes with fatty aroma and diacetyl and acetoin with butter-like aroma would contribute to the part of the fatty sensation of Wagyu beef aroma.
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