Table 3. Aroma volatile compounds (area unit x 10⁶) released from beef striploin as affected by carcass quality grade

Compound name	Quality grade				SEM	p-value
Compound name	1++	1+	1	2	SEM	p-value
Aldehydes
2-Methyl butanal	11.0^ab	15.5^a	8.06^b	16.9^a	1.26	0.03
3-Methyl butanal	14.4	19.3	14.5	21.9	1.54	0.23
Hexanal	18.7	25.6	27.0	28.5	1.68	0.18
Heptanal	3.55	3.19	3.19	4.26	0.19	0.17
Benzaldehyde	3.69^c	5.95^b	6.63^b	14.1^a	1.17	<0.01
Nonanal	3.32	3.34	3.30	3.44	0.16	0.99
Hydrocarbons
Toluene	4.84^c	7.90^bc	9.50^b	13.9^a	0.91	<0.001
Styrene	5.02^b	5.75^b	8.40^ab	11.3^a	0.70	0.02
Dodecane	1.38	1.48	1.05	1.26	0.10	0.21
Pentadecane	0.87^a	0.82^a	0.43^b	0.50^b	0.05	0.03
Pyrazines
Pyrazine	1.29^bc	1.88^a	1.01^c	1.80^ab	0.11	0.01
2-Methyl pyrazine	23.0^b	30.9^b	32.9^b	56.0^a	4.07	0.01
2,5-Dimethyl pyrazine	18.3^b	26.0^b	72.6^a	62.9^a	6.72	<0.01
2-Ethyl-6-methyl pyrazine	0.77^b	0.68^b	1.56^a	1.59^a	0.13	<0.01
2,3,5-Trimethyl pyrazine	2.14^b	2.89^b	2.93^b	6.80^a	0.54	0.03
3-Ethyl-2,5-dimethyl pyrazine	0.62^c	0.87^c	2.26^b	6.10^a	0.63	<0.01
Total	112.9	152.1	195.3	251.3	16.1	<0.01

Sample size; each quality grade (n=6).
Carcass quality grade (1++, 1+, 1, and 2) was assessed according to Korea Institute for Animal Products Quality Evaluation (KAPE, 2017).
Different superscripts in the same row indicate differences among quality grades (p<0.05).