Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat
The composition of volatile components of subcutaneous fat from Iberian pig has been studied. Purge and trap gas chromatography−mass spectrometry has been used. The composition of the volatile fraction of subcutaneous fat has been used for authentication purposes of different types of Iberian pig fa...
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Published in | Analytical & bioanalytical chemistry (Print) Vol. 399; no. 6; pp. 2115 - 2122 |
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Main Authors | , , , |
Format | Journal Article Conference Proceeding |
Language | English |
Published |
Berlin/Heidelberg
Berlin/Heidelberg : Springer-Verlag
01.02.2011
Springer-Verlag Springer |
Subjects | |
Online Access | Get full text |
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Summary: | The composition of volatile components of subcutaneous fat from Iberian pig has been studied. Purge and trap gas chromatography−mass spectrometry has been used. The composition of the volatile fraction of subcutaneous fat has been used for authentication purposes of different types of Iberian pig fat. Three types of this product have been considered, montanera, extensive cebo and intensive cebo. With classification purposes, several pattern recognition techniques have been applied. In order to find out possible tendencies in the sample distribution as well as the discriminant power of the variables, principal component analysis was applied as visualisation technique. Linear discriminant analysis (LDA) and soft independent modelling by class analogy (SIMCA) were used to obtain suitable classification models. LDA and SIMCA allowed the differentiation of three fattening diets by using the contents in 2,2,4,6,6-pentamethyl-heptane, m-xylene, 2,4-dimethyl-heptane, 6-methyl-tridecane, 1-methoxy-2-propanol, isopropyl alcohol, o-xylene, 3-ethyl-2,2-dimethyl-oxirane, 2,6-dimethyl-undecane, 3-methyl-3-pentanol and limonene. [graphic removed] |
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Bibliography: | http://dx.doi.org/10.1007/s00216-010-4387-z ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1618-2642 1618-2650 |
DOI: | 10.1007/s00216-010-4387-z |