Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods (Report‪)‬

INTRODUCTION Hanwoo beef is the most preferred among the meats consumed by Korean consumers due to higher marbling, flavor, tenderness, and juiciness compared with beef from other breeds or imported beef (Kim et al., 1993; Kim and Lee, 2003; Hwang et al., 2010). A great amount of information on the objective and subjective quality characteristics of Hanwoo beef have been documented over the last decades (Kim and Lee, 2003; Panjono et al., 2009; Hwang et al., 2010). Studies indicated that meat flavor together with tenderness is the most important criterion of acceptability and palatability of beef that affects consumers' purchasing decisions (Savell et al., 1987; Robbins et al., 2003). However, we are not aware of any accessible information on volatile flavor components of Hanwoo beef and their comparison with other Korean foods.