## 2 Materials and Methods
### Volatile Compound Analysis  
Volatile compounds were collected from the portions of the same muscles that were roasted and stewed during consumer panels and gas chromatography-mass spectrometry analysis was conducted on the collected volatiles. The headspace volatiles were collected from the cooked meat using manual Solid-Phase Microextraction (SPME). Samples for the volatile collection were obtained from the specified blocks removed from the oven for roasting and cubes without juice (removed by draining immediately before collection) taken from the bain-marie steamer pan (prepared as described in Section 2.1). The volatile compounds arising from olive oil alone were \begin{table}
\begin{tabular}{l c c} \hline
**Cooking Method:** & **Stewing** & **Roasting** \\ \hline
**Total number of consumers** & 180 & 180 \\ \hline
**Gender [\%]** & & \\ Women & 57 & 54 \\ Men & 43 & 46 \\ \hline
**Age [\%]** & & \\ \(<\)20 & 10 & 6 \\
20–25 & 50 & 45 \\
26–30 & 13 & 12 \\
31–39 & 11 & 15 \\
40–50 & 10 & 9 \\ \(>\)50 & 6 & 13 \\ \hline
**Professions [\%]** & & \\ Students & 19 & 19 \\ Office worker & 23 & 31 \\ Laboratory technicians & 6 & 7 \\ Sales/Services & 12 & 7 \\ Worker & 9 & 6 \\ Teacher & 10 & 5 \\ Trader & 3 & 4 \\ Housewives & 1 & 3 \\ Other occupational & 16 & 16 \\ Unemployed & 1 & 2 \\ \hline
**Eating beef frequency [\%]** & & \\ Daily & 1 & 0 \\
4-5 per week & 0 & 2 \\
2–3 per week & 13 & 12 \\ Once a week & 33 & 24 \\ Once two weeks & 19 & 24 \\ Once per month & 32 & 35 \\ Never & 2 & 3 \\ \hline
**Preferred degree of doneness** & & \\
**[\%]** & & \\ Blue & 3 & 3 \\ Rare & 2 & 1 \\ Medium rare & 2 & 4 \\ Medium & 32 & 23 \\ Medium well & 47 & 51 \\ Well done & 14 & 18 \\ \hline \end{tabular}
\end{table} 
Table 1: Composition of consumer panelists assessing stewed and roasted beef (% distribution). examined by the GC-MS analysis of the volatiles from 2 ml of the olive oil spray (Napolina, olive oil, Liverpool, UK) heated for 90 s in the electric frying pan. Subsequently, four cores of 0.75 cm diameter were extracted and placed into a 15 mL clear glass vial (Supelco, Bellefonte, PA, USA; pre-conditioned in an oven maintained at 95 \({}^{\circ}\)C). Preheated vials (60 \({}^{\circ}\)C) and screw caps containing a polytetrafluoroethylene septum were then sealed. The vial was immersed in a water bath set at 65 \({}^{\circ}\)C (Thermo Scientific, Waltham, MA, USA) and allowed to equilibrate for 5 min. Volatile compounds were extracted via SPME using a 75 \(\upmu\)m film thickness carboxen polydimethylsiloxane fiber within a manual SPME needle and holder (Supelco, Bellefonte, PA, USA). The samples were held at room temperature for a maximum of 15 min between collection and analysis. The samples were injected manually onto an HP 6890 Series GC System Detector (Agilent Technologies, Santa Clara, CA, USA) equipped with a 5973 Mass Selective Detector (Agilent Technologies, Santa Clara, CA, USA) used for the separation and detection of volatile compounds. The extracted volatile compounds were analyzed and the selected volatiles quantified by an HP 6890 Series GC-MS System. Volatile Organic Compounds (VOCs) were desorbed from the fibers in the GC-MS inlet at 250 \({}^{\circ}\)C. The GC column was placed into a bed of dry ice. After 5 min, the column was removed from the dry ice and the oven method was started. The SPME fiber was left within the inlet for the first 3 min of the oven program to ensure all VOCs had desorbed. A BPX-5-capillary column (25 m \(\times\) 0.32 mm, 0.25 \(\upmu\)m film thickness; SGE, Austin, TX, USA) was used. Helium was the carrier gas (1 mL/min). The oven program included an initial 5 min at 35 \({}^{\circ}\)C, followed by an 8 \({}^{\circ}\)C per min ramp to 220 \({}^{\circ}\)C, then a 20 \({}^{\circ}\)C per min ramp to 290 \({}^{\circ}\)C, and finally a 5 min hold period at 290 \({}^{\circ}\)C.  
On each day of analysis, a solution of n-alkanes (C8-C22, Supelco, Bellefonte, PA, USA; 1 ng/\(\upmu\)L) was run.