Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase- Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

• 발행기관: 한국축산식품학회
• 저자명: Zubayed Ahamed Jin-Kyu Seo Jeong-Uk Eom Han-Sul Yang
• 간행물 정보: 『Food Science of Animal Resources』제44권 제4호, 934~950쪽, 전체 17쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.07.01

국문 초록

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

solid-phase-microextraction-gas chromatography-mass spectrometry (SPMEGC-MS) adulteration partial least square-discriminant analysis (PLS-DA) principal component analysis (PCA) cooked meat