Chemical Polymorphism and Composition of Leaf Essential Oils ofCinnamomum kanehiraeUsing Gas Chromatography/Mass Spectrometry, Cluster Analysis, and Principal Component Analysis

2015 ◽  
Vol 35 (3) ◽  
pp. 207-219 ◽  
Author(s):  
Sen-Sung Cheng ◽  
Chun-Ya Lin ◽  
Chih-Kai Yang ◽  
Ying-Ju Chen ◽  
Min-Jay Chung ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Gas Chromatography ◽  
Essential Oils ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Polymorphism ◽  
Chromatography Mass Spectrometry

scholarly journals DIFFERENTIATION OF FATTY ACID COMPOSITION OF BUTTER ADULTERATED WITH LARD USING GAS CHROMATOGRAPHY MASS SPECTROMETRY COMBINED WITH PRINCIPAL COMPONENET ANALYSIS

2016 ◽  
Vol 78 (2) ◽  
Author(s):  
Nurrulhidayah Ahmad Fadzlillah ◽  
Abdul Rohman ◽  
Arieff Salleh Rosman ◽  
Farahwahida Mohd Yusof ◽  
Amin Ismail ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Principal Component Analysis ◽  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Principal Component ◽  
Food Samples ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Halal Authentication

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successfully used to detect and discriminate butter from adulterated with lard. Results were presented in the form of chromatogram. Principal component analysis (PCA) was used to interpret the data and provided a good grouping of samples with 55.8% of the variation accounted for by PC 1 and 21.5% were accounted for by PC 2. All the lard containing samples formed a separate group from the samples that were free of lard. This method can be developed into a rapid method for detecting the presence of lard in food samples for Halal authentication.

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