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

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 fortyfour 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.