Characterization of New Volatile Compounds in the Neutral Fraction of Roasted Beef Flavor

ABSTRACT Volatile flavor compounds were isolated from 190 lb of roasted eye round beef. The neutral fraction of the flavor isolate was subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by GC‐mass spectrometry. A total of 67 compounds were reported to be new constituents in beef flavor.