Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

Derico Setyabrata, Bruce R. Cooper, Tiago J.P. Sobreira, Jerrad F. Legako, Silvana Martini, Yuan H.Brad Kim

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.

Original languageEnglish
Article number109969
JournalFood Research International
StatePublished - Jan 2021


  • Beef
  • Dry-aging
  • Flavor
  • Free fatty acid
  • Grass-fed
  • Metabolomics
  • Volatile compounds


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