Scientists have named substances responsible for the smell of the world's most popular beef

Known for its soft texture and distinctive flavor, Wagyu beef - often referred to as Kobe beef in the United States - has gained immense popularity. A study published in the American Journal of Agricultural and Food Chemistry highlights several key compounds responsible for the delicious smell of this delicacy.

Photo by Masinen

Wagyu is almost the rarest and most expensive meat in the world, which in many ways makes it akin to champagne or caviar. The meat is Japanese black cows - which make up 95% of the total Wagyu turnover - and three other species also raised in Japan. The characteristic color, juiciness and rich taste are only emphasized by the sweet aroma reminiscent of coconut or fruit.

For several years now, scientists have been trying to understand what exactly distinguishes the smell of Wagyu from other types of beef. The authors of one study found specific chemical compounds that they thought had an effect on the smell of meat. But the samples used in the experiment were not prepared at the optimal temperature, and the hypothesis was not confirmed. To better understand what substances are responsible for the Wagyu aroma, Satsuki Inagaki and his colleagues decided to approach the issue from a different angle.

Scientists have synthesized an aromatic extract of Matsusaka beef (a kind of ribeye from Wagyu) and grazed Australian cow fillets. The team heated the samples to 175 ° Fahrenheit to recreate optimal cooking conditions. Using the principles of gas chromatography, the researchers discovered 10 new chemical compounds in Wagyu's scent, including one previously associated with boiled chicken with the scent of egg white. Several chemical compounds in Wagyu have been found in the scent of Australian beef. According to the researchers, the smells are not identical precisely due to the fact that the elements are found in different types of meat in different quantities.

The most potent substance in Wagyu is an element extracted from the fatty acids found in meat. The researchers believe that their work not only clarifies which elements are responsible for the smell of cooked Wagyu, but also confirms that certain types of unsaturated fatty acids and their amount play a key role in the process of odor formation.

Gastin A.