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

Autor:	Nurjuliana, M., Che Man, Y., Mat Hashim, D.
Předmět:	ODORS ELECTRONIC equipment AUTHENTICATION (Law) ACOUSTIC surface waves FATS & oils PRINCIPAL components analysis ADULTERATIONS
Zdroj:	Journal of the American Oil Chemists' Society (JAOCS); Jan2011, Vol. 88 Issue 1, p75-82, 8p, 2 Diagrams, 4 Charts, 3 Graphs
Abstrakt:	n 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™, the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint™, 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. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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