Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9746510 | Food Chemistry | 2005 | 7 Pages |
Abstract
The use of surface acoustic wave (SAW) sensing electronic nose (zNoseâ¢) for detection of lard as an adulterant in refined, bleached, deodorized (RBD) palm olein was investigated. Mixing of animal fats, especially lard in any form in food products, is a cause of concern for certain religions. RBD palm olein spiked with lard at levels ranging from 1% to 20% (w/w) was analyzed. The zNose⢠produced a two-dimensional olfactory image called VaporPrintâ¢, which could be used for immediate detection (qualitatively) of lard substances in sample admixtures. Lard adulteration could be determined by a few distinct peaks in the zNose⢠chromatogram. The best relationship between percentage of lard in adulterated RBD palm olein and SAW detector response was observed in adulterant peak E (R2 = 0.906). Pearson's correlation coefficient (r) was calculated using this parameter. An ideal correlation was observed between the zNose⢠data and other chemical tests (r > 0.90).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Y.B. Che Man, H.L. Gan, I. NorAini, S.A.H. Nazimah, C.P. Tan,