Profiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS Analysis
- 1 Department of Food and Agricultural Product Technology, Universitas Andalas, Padang, Indonesia
- 2 Department of Agro-Industrial Technology, Universitas Andalas, Padang, Indonesia
- 3 Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
- 4 Laboratory of Postharvest Engineering, The United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
Abstract
Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase Micro Extraction technique (HS-SPME), the volatile components of the rendang's meat and powder were extracted. The acquired data were examined utilizing a multivariate technique, which included clustering observation (Heat map) and Partial Least Squares Discriminant Analysis (PLS-DA). Fifteen volatile compounds from six volatile chemical classes, including pyrazines, furans, alcohols, aromatics, carboxylic, and aldehydes, were inferred from the GC-MS/MS analysis of the meat component. Based on VIP scores from significant features identified by PLS-DA, five volatile substances (2-methylpyrazine, 2,5-dimethylpyrazine, furfuryl alcohol, 2,6-dimethylpyrazine, and benzyl mercaptan) were discovered to be the discriminant of each process of rending manufacturing. Meanwhile, for the powder part, there were forty-four volatile compounds tentatively identified that couldn't be clustered and classified properly both in heatmap and PLSD-DA. The process of absorption of spices into the meat as a raw material for rendang turned out to provide more representative data in terms of profiling the compounds responsible for the flavor of rendang. Thus, the powder part can't be used as the representative for the discriminant of volatile compounds of Indonesian rendang.
DOI: https://doi.org/10.3844/ojbsci.2024.95.102
Copyright: © 2024 Daimon Syukri, Abdi, Tuty Anggraini, Alfi Asben, Rini, Manasikan Thammawong and Kohei Nakano. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Keywords
- Aroma
- Flavor
- Fragrance
- Hs-Spme
- Gc-Ms/Ms
- Volatolomics