Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew

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Abstract
The volatile flavor compounds of fresh, frozen beef stew were isolated, fractionated and identified by standard methodology. A total of 132 compounds was either positively or tentatively identified. A comparison of the volatile compounds and their relative amounts in the fresh, frozen stew with those previously identified in canned stew demonstrated both qualitative and quantitative differences between the volatiles of the two stews. This difference was due mostly to the greater number and amounts of the oxygen‐containing compounds such as alcohols, 2‐alkenals, esters, lactones, and ionones found in the fresh, frozen stew as compared with the greater number and amounts of hydrocarbons and nitrogen and/or sulfur‐containing heterocycles found in the canned stew.