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Rapid detection of pork in food products by electronic nose for halal authentication


Mokhtar, Nurjuliana and Che Man, Yaakob and Mat Hashim, Dzulkifly and Mohamed, A. K. S. (2009) Rapid detection of pork in food products by electronic nose for halal authentication. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 7-13).


In this study, electronic nose (zNoseTM) was introduced as a new potential real time and fast technique to analyze the aroma of raw meat and processed meat for halal authentication. The zNoseTM was successfully tested for its ability to provide individual fingerprints of the aroma of pork and different types of sausages (beef sausage, chicken sausage and pork sausage). This is achieved using a visual odor pattern called VaporPrintTM, derived from the frequency of the surface acoustic wave (SAW) detector. Principal component analysis (PCA) was used to structure the data matrix. The different meat samples were separated along the first PC. The first PC described 94% of the total variance and showed four well defined groups: chicken sausage, pork sausage, beef sausage and pork. This percentage seemed sufficient to define a good model, especially for qualitative purpose. The high negative score of pork was determined by the highest amount of C8, C13 and C16 among all samples.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Food Science and Biotechnology
Halal Products Research Institute
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Authentication; Pork; Electronic nose; Surface acoustic wave (SAW); Principal component analysis (PCA)
Depositing User: Samsida Samsudin
Date Deposited: 29 Apr 2013 00:47
Last Modified: 03 Aug 2018 00:59
URI: http://psasir.upm.edu.my/id/eprint/19869
Statistic Details: View Download Statistic

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