Ribeye, top loin, and top sirloin steaks were assigned a grilling temperature setting (177°C, 205°C, or 232°C) and consumer panel, Warner-Bratzler shear force, trained sensory panel, and GC/MS – olfactory analyses were performed. No differences (P > 0.05) in consumer overall, tenderness, juiciness, appearance, and flavor liking were detected among steak type or grill temperature. Grill surface temperature had no effect (P > 0.05) on trained panel tenderness scores. Of the volatiles present during an aroma event, pyrazine compounds were most influenced by grill surface temperature. The tenderness and juiciness of steaks grilled at differing temperatures were not perceived to be different by consumers; however, grilling temperature impacted the flavor of the final product by generating more pyrazine compounds. Steaks in this study likely were too tender to have a grilling effect on tenderness, but selecting different grilling temperatures can be used to vary the amount of browning of steaks and/or to modify aroma volatile compounds.

将肋眼肉，上里脊肉和上里脊肉牛排设定为烧烤温度设置（177 ° C，205 ° C或232 °C）和消费者小组，Warner-Bratzler剪切力，训练有素的感官小组以及GC / MS –进行了嗅觉分析。在牛排类型或烧烤温度之间，没有发现消费者总体，嫩度，多汁性，外观和风味喜好方面的差异（P> 0.05）。烤架表面温度对训练有素的面板压痛评分没有影响（P> 0.05）。在香气事件期间存在的挥发物中，吡嗪化合物受烧烤表面温度的影响最大。消费者认为在不同温度下烤制的牛排的嫩度和多汁性没有差异。但是，烧烤温度会产生更多的吡嗪化合物，从而影响最终产品的风味。这项研究中的牛排可能太嫩了，以至于不能对嫩度产生烧烤效果，