Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication

Abstract

An electronic nose was successfully used to detect and discriminate lard from other types of animal body fats and samples containing lard. The results are presented in the form of VaporPrint TM , the image of the polar plot of the odor amplitudes from the surface acoustic wave (SAW) detector frequency. In the VaporPrint TM , the radial angles representing the sensor provides individual fingerprints of the aroma of different animal body fats. Principal component analysis (PCA) was used to interpret the data and it provided a good grouping of samples, with 61% of the variation accounted for by PC 1 and 29% accounted for by PC 2. All of the lard-containing samples formed a separate group from the samples that were free from lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

Comparing the thermo-physical characteristics of lard and selected plant fats

“…The major fatty acid of lard was oleic acid (38.24%), followed by palmitic (22.68%) and linoleic (20.39%) acids. According to most of the previous studies, lard is generally found to have more unsaturated fatty acids (USFA) than saturated fatty acids (SFA) (Rashood et al, 1996;Nurjuliana et al, 2010;yanty et al, 2011a). Similar to lard, plant-based fats namely, palm oil, avocado butter and mee fat are also found to have more USFA than SFA.…”

Rapid lard identification with portable electronic nose

“…Radical reaction occurs in three stages namely initiation, propagation and termination, each of which depend on the molecular concentration in the samples. An oil-profile comparison of different fats proved that all four examined fats, including beef, chicken, lamb and lard shared the same fatty acid components but different concentrations [13]. The same study indicates that concentration of fatty acids determines the type of fat and its chemical and physical properties.…”

“…In fact, fats share the same fatty acid compounds but different concentration [13]. According to [4], analysis of fats/oils is possible by focusing on lipids components as fats belong to a group of biological substances called lipid.…”

“…Sensor selection was based on the literature, which listed the chemical compounds found in lard [13]. Based on the study, decanal was the chemical compound found abundantly in lard but didn't have significant presense in chicken fat and beef fat.…”

QA: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

“…Rapid detection of pork and lard in food samples for halal authentication (compliance with Islamic dietary rules) are reported with electronic nose [62]. Under Jewish and Islamic dietary laws, foods containing porcine-based ingredients such as lard are strictly prohibited from consumption.…”