Open AccessPATTERN RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF COCOA BUTTER OF GHANAIAN AND CUBAN CULTIVARS
Author(s) -
PINO J.,
DE VILLAVICENCIO M. NUÑEZ,
RONCAL E.
Publication year - 1993
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1993.tb00355.x
Subject(s) - cultivar , linear discriminant analysis , distillation , steam distillation , extraction (chemistry) , chemistry , chromatography , mathematics , food science , horticulture , biology , statistics
Volatile components in Ghanaian and Cuban cocoa butters were isolated by simultaneous steam distillation extraction and analyzed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 83 peaks in the resulting GC profiles to objectively classify samples into these two cultivars. Correct classification of 100% of the cocoa butter samples was achieved.