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

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.