Cooking surface temperatures, steak thickness, and quality grade effects on volatile aroma compounds

Volatile aroma compounds were evaluated in USDA Top Choice and Select beef top loin steaks cut 1.3 cm (THIN) or 3.8 (THICK) cooked on a commercial flat grill at 177°C (LOW) 232°C (HIGH) surface temperature. Gas chromatography/mass spectrophotometry was used to evaluate volatile compounds. had more 2-octene less trimethyl pyrazine (P < 0.05) THIN than THICK steaks, whereas unaffected by steak thickness > 0.05). Benzene acetaldehyde higher 4-hydroxybenzoic acid LOW temperatures compared with HIGH temperatures, 5-methyl-2-furan carboxaldehyde only present Two acids, 3 alcohols, 1 aldehyde, alkane, ketone compound for HIGH. Conversely, 5 2 aldehydes, alkanes, all 4 furans, 6 ketones, pyrazines, along 1H-indole, pyrroles, pyridines, benzene LOW. Additionally, alcohol, ketone, sulfur-containing, other lower, acid, the THICK. Some such as 2-butanone, 4-methyl-2-pentanone, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 2-methyl-pyridine Steak temperature are important factors consider development of positive Maillard reaction products. Key findings that high and/or thick longer grilling times required key products many found most severe high-temperature, long-time scenarios.