Table 1. Volatile flavor components (μg/g) in Hanwoo gluteal muscle cooked at different end-point doneness

Compounds	Doneness levels
Compounds	R	M	VWD
Alcohols
1-Heptanol	ND	0.003±0.006	0.001±0.001
1-Hexanol	ND	0.003±0.006	0.001±0.001
1-Octen-3-ol	0.01±0.00^a	0.028±0.010^b	0.07±0.00^c
1-Pentanol	0.005±0.001^a	0.014±0.008^ab	0.019±0.007^b
Linalool	0.001±0.000^a	0.011±0.008^b	0.003±0.002^ab
Aldehydes
(E)-Hexadec-2-enal	ND	ND	0.001±0.002
(E)-2-Heptenal	0.000±0.001^a	0.001±0.002^a	0.006±0.001^b
(E)-2-Nonenal	ND	0.006±0.002	0.009±0.002
(E)-2-Octenal	0.001±0.001^a	0.008±0.003^b	0.017±0.003^c
(E)-2-Decenal	ND	0.005±0.002	0.008±0.001
Benzaldehyde	0.01±0.00^a	0.02±0.01^b	0.05±0.01^c
Decanal	ND	0.005±0.001	0.004±0.000
Heptanal	0.02±0.00^a	0.14±0.02^b	0.14±0.02^b
Hexanal	0.34±0.09^a	1.08±0.20^b	1.56±0.16^c
Nonanal	0.03±0.01^a	0.30±0.04^c	0.23±0.02^b
Octanal	ND	0.20±0.02	0.18±0.01
Pentadecanal	ND	ND	0.004±0.004
Pentanal	0.01±0.00^a	0.04±0.01^b	0.07±0.01^c
Hydrocarbons
(E)-2-Octene	ND	ND	0.005±0.007
3-ethyl-2-methyl-1,3-Hexadiene	ND	ND	0.004±0.002
D-Limonene	0.001±0.000^a	0.004±0.002^b	0.001±0.001^a
Dodecanal	0.001±0.001^a	0.008±0.003^b	0.006±0.001^b
Tetradecanal	ND	ND	0.003±0.005
Toluene	0.000±0.000	0.001±0.001	0.002±0.002
Tridecanal	ND	ND	0.001±0.002
Undecanal	ND	0.001±0.001	0.001±0.001
Ketones
2,3-Octanedione	0.02±0.01^a	0.07±0.01^b	0.25±0.04^c
2-Heptanone	0.000±0.001^a	0.01±0.00^b	0.02±0.00^c
Furans
2-pentyl-Furan	0.01±0.00^a	0.02±0.00^b	0.04±0.01^c
sulfur-containing compounds
Carbon disulfide	0.017±0.015	0.037±0.033	0.039±0.008
Dimethyl sulfide	ND	0.001±0.002^a	0.005±0.002^b

Different letters denote statistically significant differences (p<0.05), with identical letters indicating no significant difference. Lower values are represented by letters nearer the start of the alphabet (a<b<c).
R, rare (cooked until internal temperature at 60°C); M, medium (cooked until internal temperature at 71°C); VWD, very well done (cooked until internal temperature at 82°C); ND, not detected.