ArticleFood science and biotechnology2025
Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.NPJ science of food · 2026Article
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.Food chemistry: X · 2026Article
- Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.Frontiers in nutrition · 2025Article
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2 authors.
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Abstract
Charcoal-grilled marinated beef (CMB) is a popular Korean food that has garnered worldwide attention. In this study, volatile and odor-active compounds generated in CMB were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Solvent-assisted flavor extraction and solid-phase micro extraction were employed to extract the volatile compounds before GC-MS and GC-O analyses. In total, 196 compounds were identified in CMB. Certain heterocyclic compounds, such as pyrazines and thiazoles, could be produced by grilling at high temperatures. The formation of benzene derivatives and phenols could be attributed to charcoal grilling and marinade used. In the GC-O results, 3-methylsulfanylpropanal, 2-methoxyphenol, 1,3-benzothiazole, furaneol, 3-methylphenol, prop-2-ene-1-thiol, 2-ethyl-3,5-dimethylpyrazine, and 2,5-dimethylpyrazine exhibited relatively high flavor dilution factors. Based on these findings, sulfur-containing compounds, pyrazines, phenols, and aldehydes primarily influence the characteristic flavor of CMB.
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