GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

Abstract

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Profiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS Analysis

“…In this case, it can be seen that the volatile components found in Asese, Lamun Ombak, and Andalas Raya are distinct. Rini et al (2020) reported that rendang contains a variety of volatile chemicals that can be categorized as carbonyls, alkenes, alkynes, alcohols, and sulfides. Figure 1 shows that there are similarities between Andalas Raya, Asese, and Lamun Ombak.…”

“…Alcohol has been proposed as one of the food's flavoring agents and is a byproduct of lipid oxidation (Mottram, 1998) and carbohydrate fermentation (Flores, 2018). Alcohol as the odor compound was also found in thermally processed beef (Sun et al, 2021;Rini et al, 2020;Zang et al, 2020). To sum up, each rendang exhibits correlations with the different volatile species, but some of them might have similarities in certain features.…”

“…According to Wu et al (2022); Li et al (2021), volatolomics was utilized to find VOC markers in different types of samples including meats such as chicken and beef. To examine and identify VOCs, Gas Chromatography coupled to a Mass Spectrometry detector (GC-MS) with a volatolomics approach was frequently utilized (Han et al, 2020;Pavlidis et al, 2019;Rini et al, 2020). Thus, utilization of GC-MS/MS was clearly expected to give a better result in the identification of the volatile compounds of each rendang part.…”