Hashim D.M.Man Y.B.C.Norakasha R.Shuhaimi M.Salmah Y.Syahariza Z.A.2024-05-282024-05-282010308814610.1016/j.foodchem.2009.05.0492-s2.0-69349085061https://www.scopus.com/inward/record.uri?eid=2-s2.0-69349085061&doi=10.1016%2fj.foodchem.2009.05.049&partnerID=40&md5=6ba4db0532592247fedd4f214ac0914fhttps://oarep.usim.edu.my/handle/123456789/8827In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290-3280 cm-1 and 1660-1200 cm-1 as calibration models. Results from PCA, which were subsequently represented by the Cooman's plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries. � 2009 Elsevier Ltd. All rights reserved.en-USAttenuated total reflectance (ATR)Cooman's plotDiscriminant analysisFourier transform infrared (FTIR) spectroscopyGelatinArticle8568601183FOCHD