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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.22 No.1 pp.42-51

한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교

조수현*, 성필남, 강근호, 정석근, 김현섭, 박범영, 강선문, 김동훈
농촌진흥청 국립축산과학원

Comparison of Volatile Flavor Profiles for Hanwoo and Imported Beef

Soohyun Cho*, Pilnam Seong, Geunho Kang, Seokgeun Jung, Hyunsup Kim, Beomyoung Park, Sun Moon Kang, Donghun Kim
National Institute of Animal Science, R.D.A.


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.