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dc.contributor.authorRADOVIC B.en_GB
dc.contributor.authorLIPP Markusen_GB
dc.contributor.authorANKLAM Elkeen_GB
dc.date.accessioned2010-02-25T16:41:14Z-
dc.date.available1998-06-08en_GB
dc.date.available2010-02-25T16:41:14Z-
dc.date.issued1998en_GB
dc.date.submitted1998-04-20en_GB
dc.identifier.citationRapid communications in Mass Spectrometry vol. 12 p. 1-7en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC16395-
dc.description.abstractPyrolysis-mass spectrometry is an analytical fingerprinting technique that, coupled with suitable multivariate data analysis procedures, offers a rapid method for the characterisation of cocoa butters. Results are indicating that this technique is capable of discriminating cocoa butters according to different geographical areas (America, Africa, Asia) independent of the different technological treatment (deodorisation, alkalisation) during production or the presence of other vegetablefats. Moreover, it could be shown that Py-Ms offers the possibility to detect the technological treatment (deodorisation and alkalisation) of the cocoa butter. This work was extended to the analysis of cocoa masses, consting of cocoa butter and cocoa powder, however, it was not possible to conclude wheter the discrimination of the cocoa masses was obtained because of different geographical origin or because of specific sensory properties.en_GB
dc.description.sponsorshipJRC.(EI)-Environment Instituteen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.relation.ispartofseriesJRC16395en_GB
dc.titleClassification of Cocoa Butters Using Pyrolysis-Mass Spectrometry.en_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Joint Research Centre Historical Collection

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