Abstract：In order to evaluate the differences in volatile composition among different quality grades of beef, the volatile compounds in sirloin at quality grades A2 - A5 from Japanese Black × Luxi cattle were extracted by head space solid-phase micro-extraction （SPME） and analyzed by GC-MS. The results showed that sirloin at higher grade had significantly more volatile compounds with significantly higher proportion in the total flavor compounds. A total of 23 volatile compounds were found in Grade A2, accounting for 71.34% of the total volatile compounds. Grade A5 had the most volatile compounds （33 kinds）, accounting for 82.26% of the total volatile compounds.
2012, Vol. 26 
