Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb. (15th October 2017)

• Record Type: Journal Article
• Authors: Erasmus, Sara W.; Muller, Magdalena; Alewijn, Martin; Koot, Alex H.; van Ruth, Saskia M.; Hoffman, Louwrens C.
• Is Part Of: Food chemistry. Volume 233(2017)
• Page Start: 331
• Page End: 342
• Publication Date: 2017-10-15
• Subjects: Extensive grazing -- Geographical origin -- Lamb fat -- Lamb meat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.04.131
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Volatile fingerprints were determined for South African lamb meat and fat. Differences in the volatiles of lambs from different regions were found. Dominant volatiles in the lamb fat and herbaceous plants were linked. Promising tool developed for the authentication of origin. Abstract: The volatile fingerprints of South African lamb meat and fat were measured by proton-transfer mass spectrometry (PTR-MS) to evaluate it as an authentication tool. Meat and fat of the Longissimus lumborum (LL) of lambs from six different regions were assessed. Analysis showed that the volatile fingerprints were affected by the origin of the meat. The classification of the origin of the lamb was achieved by examining the calculated and recorded fingerprints in combination with chemometrics. Four different partial least squares discriminant analysis (PLS-DA) models were fitted to the data to classify lamb meat and fat samples into "region of origin" (six different regions) and "origin" (Karoo vs. Non-Karoo). The estimation models classified samples 100% correctly. Validation of the first two models gave 42% (fat) and 58% (meat) correct classification of region, while the second two models performed better with 92% (fat) and 83% (meat) correct classification of origin.