Alternative Method for the Quantification by Gas Chromatography Triacylglycerol Class Analysis of Cocoa Butter Equivalent Added to Chocolate Bars

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2770-2775

  Guyon, François ^a   Destouesse, Sarah ^a   Moustirats, Joëlle ^a   Esclapez, Maryse ^a   Salagoity, Marie Hélène ^a   Medina, Bernard ^a  

^a Laboratoire DGCCRF Bordeaux   (France)

Author keywords

Chemometric; Cocoa butter; Cocoa butter equivalent; Gas chromatography; TAG

Indexed keywords

OLEIC ACID; PALMITIC ACID; STEARIC ACID; THEOBROMA OIL; TRIACYLGLYCEROL;

ARTICLE; CACAO; CALIBRATION; CHEMOMETRIC ANALYSIS; GAS CHROMATOGRAPHY; MATHEMATICAL MODEL; MULTIVARIATE ANALYSIS; QUANTITATIVE ANALYSIS; REGRESSION ANALYSIS;

CACAO; CANDY; CHROMATOGRAPHY, GAS; DIETARY FATS; TRIGLYCERIDES;

THEOBROMA; THEOBROMA CACAO;

EID: 2442519399     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0351523     Document Type: Article

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