The study was conducted to investigate the differences in the compounds responsible for volatile flavors inHanwoo and imported fresh beef from Australia, United States and New Zealand. Different imported beefsamples were prepared as Angus beef from Australia, United States and New Zealand and the cross beef fromthe United States. Significant differences (p<0.05) in hexanal, benzaldehyde, octanal, nonanal, nonenal, decanal,E-2-decenal, hexadecyloxirane, tetradecanal, 2,2-dideutero octadecanal, octadecanal, pentadecane, 2,5-dimethylpyrazine, 4-methyl-2-propyl-furan, 2-hexylfuran, 2-butylfuran, 2-pentylfuran, 2-heptyl furan were observedbetween loin and eye of round from Hanwoo and imported beef (p<0.05). In loin muscles, various volatilecompounds such as hexanal, heptanal, octanal, E-2-octenal, nonenal, E-2-decenal, E,E,2,4-decadienal, 2-undecenal,heptane, 2-butyl furan were found to be significantly higher in Hanwoo beef as compared to imported beef.However, in the round muscles of Hawnoo eye compounds that were observed to be significantly higher werepentanal, hexanal, heptanal, benzaldehyde, octanal, nonanal, E-2-decenal, octadecanal, 2-furan methanol and2-pentyl furan. Further study need to be determined if those volatile compounds can be used as a bio-markerto identify origins of beef.