Characterization of Hanwoo beef flavor across cooking doneness levels using solid-phase microextraction gas chromatography-mass spectrometry and chemometric analysis

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This study investigates the impact of cooking doneness on the volatile flavor profile of Hanwoo gluteal muscle using gas chromatography-mass spectrometry and multivariate statistical analyses. Beef samples were cooked to rare (60°C), medium (71°C), and very well-done (82°C), with volatile compounds extracted via solid-phase microextraction. A total of 31 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons, furans, and sulfur-containing compounds, were identified. Higher cooking temperatures intensified lipid oxidation and Maillard reactions, resulting in significantly higher (p<0.05) concentrations of key volatiles such as 1-Octen-3-ol, (E)-2-Heptenal, Benzaldehyde, and 2,3-Octanedione in very well-done samples. Principal component analysis and partial least squares discriminant analysis revealed distinct separations among doneness groups, highlighting five volatile markers—2,3-Octanedione, Nonanal, Octanal, Heptanal, and Benzaldehyde—as key contributors to differentiation. These findings provide valuable insights for optimizing beef flavor and enhancing quality control in the meat industry.