Pattern recognition of GC profiles for classification of cocoa butter of Ghanaian and Cuban cultivars.
Pino J. | Nunez de Villavicencio M. | Roncal E.
Volatile components in Ghanaian and Cuban cocoa butters were isolated by simultaneous steam distillation extraction and analyzed using a fused silica capillary GC. Stepwise linear discriminant analysis was applied to 83 peaks in the resulting GC profiles to objectively classify samples into these two cultivars. Correct classification of 100% of the cocoa butter samples was achieved.
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