Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

被引：44

作者：

Nurjuliana, M. ^{[1
]}

Man, Y. B. Che ^{[1
,2
]}

Hashim, D. Mat ^{[1
,2
]}

机构：

[1] Univ Putra Malaysia UPM, Halal Prod Res Inst, Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia UPM, Dept Food Technol, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2011年 / 88卷 / 01期

关键词：

Lard; Electronic nose; Adulteration; Halal authentication; Principal component analysis (PCA); VEGETABLE-OILS; ADULTERATION; CLASSIFICATION;

D O I：

10.1007/s11746-010-1655-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. The results are presented in the form of VaporPrint(TM), the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint TM, the radial angles representing the sensor provides individual fingerprints of the aroma of different animal body fats. Principal component analysis (PCA) was used to interpret the data and it provided a good grouping of samples, with 61% of the variation accounted for by PC 1 and 29% accounted for by PC 2. All of the lard-containing samples formed a separate group from the samples that were free from lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

引用

页码：75 / 82

页数：8

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