Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.

有利的温度-时间组合（TTC）可以促进牛肉嫩化（在真空中），以达到嫩化和增香的效果，但是这种操作对烹饪过程中产生的挥发性有机化合物（VOC）的影响尚不清楚。我们比较了烤牛腰肉的挥发性有机化合物曾接受过不同TTC的肌肉样本。TTC由温度（〜3、5、7℃）和老化时间（6、8、10或12 d）的组合组成；以及对照样品，它们在0-2°C下共保温14 d。这些相同样品的感官质量属性是由未经培训的消费者小组成员测量的。通常，发现TTC对烤牛肉VOC的影响可以忽略不计，并且与对照相当。此外，许多挥发性有机化合物与风味强度，风味喜好和整体风味密切相关。这些发现支持将TTC用作在不影响质量的前提下加快牛肉老化速度的可行手段。