From the viewpoint of physicochemical assays, some factors related to the pleasant flavor and taste of beef were investigated using 5 Japanese Black Cattle branded beef; namely, Kobe, Yonezawa, Matsuzaka, Maesawa ans Hida beef.The results obtained were as follows:(1) No difference in the content of histidine-related dipeptides or ATP related compounds in loin lean meat and the HPLC patterns of crossed fat in the loin were observed among the 5 samples. Free amino acid content was significantly high in Hida beef and low in Matsuzaka beef.(2) GC/MS analysis of the cooked beef flavor demonstrat...