beef steaks

Key odorants in Wagyu beef could help explain its allure

Meat's distinctive marbling, juiciness and succulent taste are enhanced by its sweet aroma.

Wagyu beef — often referred to as Kobe beef in the U.S. — is renowned for its soft texture and characteristic flavor and has become one of the world's most sought-after meats. In a study appearing in the Journal of Agricultural & Food Chemistry, scientists report that they have detected several key odorants that contribute to the beef's alluring aroma.

The research was conducted by Satsuki Inagaki, Yo

All access premium subscription

This content requires a subscription to Feedstuffs in order to access. If you are a paid subscriber, use your email and password to Log In now.

Current Feedstuffs Subscribers: Online and mobile access are now included at no charge to you. To read this article, use your subscriber email and password to log-in to your account (or contact us for assistance in updating your account.)

Not Currently a Subscriber: Subscribe NOW to Feedstuffs and receive our print and/or digital publications, enewsletters and premium online content. Visit and click on Subscribe at the top of the page for more information.



Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.