Classification of cocoa butters using pyrolysis-mass spectrometry
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. Results indicate that this technique is capable of discriminating cocoa butters according to different geographical areas independent of the different technological treatment during production or the presence of other vegetable fats. Moreover, it could be shown that Py-MS offers the possibility to detect the technological treatment (deodorisation and alkalisation) of the cocoa butter.
Bibliographic Reference: Article: Rapid Communications in Mass Spectrometry (1998)
Record Number: 199810800 / Last updated on: 1998-07-02
Original language: en
Available languages: en