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Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds.

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Title: Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds.
Authors: Ze, Silu1 (AUTHOR), Liu, Qianqian1 (AUTHOR), Ye, Xiangku1 (AUTHOR), Wen, Rongxin1 (AUTHOR), Sun, Chengfeng1 (AUTHOR) cfsunytu@126.com, Yu, Qianqian1 (AUTHOR) yqqytu@126.com
Source: Food Chemistry. Jun2026, Vol. 513, pN.PAG-N.PAG. 1p.
Subjects: Beef processing, Amino acids, Free fatty acids, Molecules, Volatile organic compounds, Umami (Taste)
Abstract: This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a significant decrease in nucleotide concentrations (P < 0.05), while free amino acids (FAA) and fatty acids (FA) increased (P < 0.05). After 28 days, the traditional dry-aged (DA) beef exhibited the highest total levels of FAA and FA. Electronic tongue analysis revealed that umami and saltiness intensities increased over aging time, with DA and dry-aged in bag (DAB) beef showing stronger umami and saltiness responses compared to wet-aged (WA) sample. Volatile compounds (aldehydes, acids, and esters) of cooked beef accumulated progressively throughout aging. After 28 days, distinct volatile profiles were observed across aging methods. DA beef contained higher levels of aldehydes (e.g., hexanal, 2-undecenal), alcohols (e.g., 1-pentanol, 1-octen-3-ol), and esters. These findings provide new insights into flavor development in aged beef by different aging methods. [Display omitted] • Extended aging promoted the accumulation of flavor precursors and volatile compounds. • Dry-aged markedly enhanced the accumulation of free amino acids and free fatty acids. • Dry-aged beef showed stronger umami and saltiness responses than wet-aging samples. • Dry-aging beef showed higher levels of aldehydes, alcohols, and esters at 28 d aged. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 193396997
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PubTypeId: academicJournal
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  Data: Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ze%2C+Silu%22&quot;&gt;Ze, Silu&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Liu%2C+Qianqian%22&quot;&gt;Liu, Qianqian&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ye%2C+Xiangku%22&quot;&gt;Ye, Xiangku&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Wen%2C+Rongxin%22&quot;&gt;Wen, Rongxin&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Sun%2C+Chengfeng%22&quot;&gt;Sun, Chengfeng&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; cfsunytu@126.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Yu%2C+Qianqian%22&quot;&gt;Yu, Qianqian&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; yqqytu@126.com&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Chemistry%22&quot;&gt;Food Chemistry&lt;/searchLink&gt;. Jun2026, Vol. 513, pN.PAG-N.PAG. 1p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Beef+processing%22&quot;&gt;Beef processing&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Amino+acids%22&quot;&gt;Amino acids&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Free+fatty+acids%22&quot;&gt;Free fatty acids&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Molecules%22&quot;&gt;Molecules&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Volatile+organic+compounds%22&quot;&gt;Volatile organic compounds&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Umami+%28Taste%29%22&quot;&gt;Umami (Taste)&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
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  Data: This study investigated the effects of aging duration and method on flavor precursors and volatile compounds in beef. Prolonged aging led to a significant decrease in nucleotide concentrations (P &lt; 0.05), while free amino acids (FAA) and fatty acids (FA) increased (P &lt; 0.05). After 28 days, the traditional dry-aged (DA) beef exhibited the highest total levels of FAA and FA. Electronic tongue analysis revealed that umami and saltiness intensities increased over aging time, with DA and dry-aged in bag (DAB) beef showing stronger umami and saltiness responses compared to wet-aged (WA) sample. Volatile compounds (aldehydes, acids, and esters) of cooked beef accumulated progressively throughout aging. After 28 days, distinct volatile profiles were observed across aging methods. DA beef contained higher levels of aldehydes (e.g., hexanal, 2-undecenal), alcohols (e.g., 1-pentanol, 1-octen-3-ol), and esters. These findings provide new insights into flavor development in aged beef by different aging methods. [Display omitted] • Extended aging promoted the accumulation of flavor precursors and volatile compounds. • Dry-aged markedly enhanced the accumulation of free amino acids and free fatty acids. • Dry-aged beef showed stronger umami and saltiness responses than wet-aging samples. • Dry-aging beef showed higher levels of aldehydes, alcohols, and esters at 28 d aged. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.148993
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Beef processing
        Type: general
      – SubjectFull: Amino acids
        Type: general
      – SubjectFull: Free fatty acids
        Type: general
      – SubjectFull: Molecules
        Type: general
      – SubjectFull: Volatile organic compounds
        Type: general
      – SubjectFull: Umami (Taste)
        Type: general
    Titles:
      – TitleFull: Unraveling flavor evolution in beef: the impact of aging methods and duration on precursors and volatile compounds.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Ze, Silu
      – PersonEntity:
          Name:
            NameFull: Liu, Qianqian
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            NameFull: Ye, Xiangku
      – PersonEntity:
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            NameFull: Wen, Rongxin
      – PersonEntity:
          Name:
            NameFull: Sun, Chengfeng
      – PersonEntity:
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            NameFull: Yu, Qianqian
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          Dates:
            – D: 01
              M: 06
              Text: Jun2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 03088146
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              Value: 513
          Titles:
            – TitleFull: Food Chemistry
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