Classification of cocoa butters using pyrolysis-mass spectrometry

✍ Scribed by B. S. Radovic; M. Lipp; E. Anklam

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 168 KB
• Volume: 12
• Category: Article
• ISSN: 0951-4198
• DOI: 10.1002/(sici)1097-0231(19980630)12:12<783::aid-rcm226>3.0.co;2-z

✦ Synopsis

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.