Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb

Sara W. Erasmus, Magdalena Muller, Martin Alewijn, Alex H. Koot, Saskia M. van Ruth, Louwrens C. Hoffman

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)331-342
JournalFood Chemistry
Volume233
DOIs
Publication statusPublished - 15 Oct 2017

Fingerprint

Proton transfer
Meats
Meat
Authentication
protons
Mass spectrometry
Protons
Mass Spectrometry
lambs
mass spectrometry
Fats
meat
Dermatoglyphics
lipids
lamb meat
chemometrics
longissimus muscle
discriminant analysis
Discriminant Analysis
Discriminant analysis

Keywords

  • Extensive grazing
  • Geographical origin
  • Lamb fat
  • Lamb meat

Cite this

@article{1edb2d5827fe45c9857d43455757ad6a,
title = "Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb",
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.",
keywords = "Extensive grazing, Geographical origin, Lamb fat, Lamb meat",
author = "Erasmus, {Sara W.} and Magdalena Muller and Martin Alewijn and Koot, {Alex H.} and {van Ruth}, {Saskia M.} and Hoffman, {Louwrens C.}",
year = "2017",
month = "10",
day = "15",
doi = "10.1016/j.foodchem.2017.04.131",
language = "English",
volume = "233",
pages = "331--342",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb. / Erasmus, Sara W.; Muller, Magdalena; Alewijn, Martin; Koot, Alex H.; van Ruth, Saskia M.; Hoffman, Louwrens C.

In: Food Chemistry, Vol. 233, 15.10.2017, p. 331-342.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb

AU - Erasmus, Sara W.

AU - Muller, Magdalena

AU - Alewijn, Martin

AU - Koot, Alex H.

AU - van Ruth, Saskia M.

AU - Hoffman, Louwrens C.

PY - 2017/10/15

Y1 - 2017/10/15

N2 - 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.

AB - 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.

KW - Extensive grazing

KW - Geographical origin

KW - Lamb fat

KW - Lamb meat

U2 - 10.1016/j.foodchem.2017.04.131

DO - 10.1016/j.foodchem.2017.04.131

M3 - Article

VL - 233

SP - 331

EP - 342

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -