Characterization of Hanwoo Beef Flavor Across Cooking Doneness Levels Using SPME-GC-MS and Chemometric Analysis

This study investigates the impact of cooking doneness on the volatile flavor profile of Hanwoo gluteal muscle (GM) using gas chromatography-mass spectrometry (GC-MS) and multivariate statistical analyses. Beef samples were cooked to rare (60 °C), medium (71 °C), and very well-done (82 °C), with volatile compounds extracted via solid-phase microextraction (SPME). A total of 31 volatile compounds, including aldehydes, alcohols, ketones, hydrocarbons, furans, and sulfur-containing compounds, were identified. Higher cooking temperatures intensified lipid oxidation and Maillard reactions, resulting in significantly higher (p < 0.05) concentrations of key volatiles such as 1-Octen-3-ol, (E)-2-Heptenal, Benzaldehyde, and 2,3-Octanedione in very well-done samples. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) revealed distinct separations among doneness groups, highlighting five volatile markers—2,3-Octanedione, Nonanal, Octanal, Heptanal, and Benzaldehyde—as key contributors to differentiation. These findings provide valuable insights for optimizing beef flavor and enhancing quality control in the meat industry.