| dc.description.abstract | Halal authentication for food products is critical worldwide, especially for muslim. Meat broth is one of the food products frequently adulterated with less expensive or non-halal ingredients. Halal authentication can be done using a DNA or protein-based approach, but this research aims to develop an authentication method that is easy, fast, and sensitive. Empirically, broth prepared from different type of meat has a different aroma. As a result, in this study, a volatilomics approach will be used to profile volatile compounds from various meat broths (chicken, pork, beef, goat, and duck) and to determine the typical marker compounds in each meat broth. The profile of volatile compounds was identified using the solid phase microextraction method combined with gas chromatography-mass spectrometry (SPME-GC-MS). Multivariate analysis was used to determine the differentiating compounds in meat broth: principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The volatile compounds identified in this study for chicken, pork, beef, goat, and duck broth (89, 79, 76, 78, and 99 compounds, respectively). The aldehyde group is the most volatile compound in various meat broths because it has a low odor threshold, making it easy to detect and significantly contributing to the distinct flavor of the food matrix. The results of PCA analysis with two principal components can explain 59.5% of the data variation and show a trend of grouping meat broth based on its volatile compounds. Furthermore, the OPLS-DA model analysis revealed that the profile separation of volatile compounds from meat broth was superior to PCA analysis, with a variance value (R2X = 0.79; R2Y = 0.94) and a predictive coefficient value (Q2 = 0.75). Validation of the OPLS-DA model by performing a permutation test and a CV-ANOVA test, which shows that the model is valid and acceptable. The marker compounds were selected based on two criteria: volatile compounds that were positively correlated and had a high VIP (variable importance in projection) value. The main marker compounds contained in pork broth are fatty acids. Fatty acids were detected in the broth because the predominant matrix of the broth was lipid and water. Overall, the marker compounds in pork broth were dodecanoic acid, n-decanoic acid, heptadecanal, 2-pentadecanone, eugenol , 2-tridecanone, and (E,E)-2,4-nonadienal. According to the findings of this study, the volatilomics approach successfully distinguished various meat broths, thus enabling the marker compounds to be used as a database for halal authentication of processed meat products. | id |
