ABSTRACTThe volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography‐mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n‐alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidat
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