Fourier transform infrared spectroscopy and chemometrics as a tool for the rapid detection of other vegetable fats mixed in cocoa butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 10, 2001, Pages 993-1000

  Goodacre, Royston ^a   Anklam, Elke ^b  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

^b JOINT RESEARCH CENTRE   (Italy)

Author keywords

Chemometrics; Chocolate; Cocoa butter (CB); Cocoa butter equivalents (CBE); Fourier transform infrared (FTIR) spectroscopy

Indexed keywords

COMPOSITION EFFECTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MIXTURES; STATISTICAL METHODS;

CHEMOMETRICS; COCOA BUTTER; MULTIVARIATE DATA EVALUATION; RAPID SCREENING;

VEGETABLE OILS;

THEOBROMA CACAO;

EID: 0035492843     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0377-x     Document Type: Article

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