Document Detail


Differentiation of chocolates according to the cocoa's geographical origin using chemometrics.
MedLine Citation:
PMID:  20078070     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The determination of the geographical origin of cocoa used to produce chocolate has been assessed through the analysis of the volatile compounds of chocolate samples. The analysis of the volatile content and their statistical processing by multivariate analyses tended to form independent groups for both Africa and Madagascar, even if some of the chocolate samples analyzed appeared in a mixed zone together with those from America. This analysis also allowed a clear separation between Caribbean chocolates and those from other origins. Height compounds (such as linalool or (E,E)-2,4-decadienal) characteristic of chocolate's different geographical origins were also identified. The method described in this work (hydrodistillation, GC analysis, and statistic treatment) may improve the control of the geographical origin of chocolate during its long production process.
Authors:
Amandine Cambrai; Christophe Marcic; St?phane Morville; Pierre Sae Houer; Fran?oise Bindler; Eric Marchioni
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2010-02-03     Completed Date:  2010-04-19     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1478-83     Citation Subset:  IM    
Affiliation:
Laboratoire de Chimie Analytique et Sciences de l'Aliment (IPHC-UMR 7178), Faculte de Pharmacie, 74 route du Rhin, 67400 Illkirch, France.
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MeSH Terms
Descriptor/Qualifier:
Cacao / chemistry*
Geography
Plant Extracts / analysis
Quality Control
Volatile Organic Compounds / analysis
Chemical
Reg. No./Substance:
0/Plant Extracts; 0/Volatile Organic Compounds

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