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Classification of cocoa butters using pyrolysis‐mass spectrometry
Author(s) -
Radovic B. S.,
Lipp M.,
Anklam E.
Publication year - 1998
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(19980630)12:12<783::aid-rcm226>3.0.co;2-z
Subject(s) - chemistry , pyrolysis , mass spectrometry , geographical indication , food science , chromatography , organic chemistry , geography , regional science
Pyrolysis‐mass spectrometry (Py‐MS) is an analytical fingerprinting technique that, coupled with suitable multivariate data analysis procedures, offers a rapid method for the characterization of cocoa butters. Our results indicate this technique is capable of discriminating cocoa butters according to different geographical areas (America, Africa, Asia), independent of the different technological treatment (deodorization, alkalization) during production or the presence of other vegetable fats. Moreover, it was shown that Py‐MS offers the possibility of detecting the technological treatment (deodorization and alkalization) of the cocoa butter. This work was extended to the analysis of cocoa masses, consisting of cocoa butter and cocoa powder, however, it was not possible to conclude whether the discrimination of the cocoa masses was obtained because of different geographical origin or because of specific sensory properties. © 1998 John Wiley & Sons, Ltd.