Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS

Food fraud and adulteration are the global issues, currently. One important issue is about gelatine since it comes from many sources of animals. Therefore, analytical method for must be developed used authentication. This study was conducted to investigate Volatile Compounds (VCs) Maillard Reaction Products (MRPs) which responsible their aroma. Three standards bovine, fish porcine bought Sigma Aldrich were used. A high reactivity reducing sugar namely xylose in (MR). Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS) evaluate VCs samples. The identified by comparing mass spectra compounds with database NIST library. Moreover, retention time using n-Alkane index compared literature data. There 67 have been identified. Among them, furfural, acetic acid, nonanone, dimethyl disulphide decanone considered as volatiles due its abundance. In MRPs, 1-(2-furanylmethyl)-1H-pyrrole, 1-(2-furanyl)- ethanone, acid 2,2’-bifuran predominant. Additionally, heptanol, octanal, nonanal, trisulphide could low odour threshold value. had a direct influence on overall aroma samples potential use differentiation.