title: Differentiation of chocolates according to the cocoa's geographical origin using chemometrics.
abstract: 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.affiliation: Laboratoire de Chimie Analytique et Sciences de l'Aliment (IPHC-UMR 7178), Faculte de Pharmacie, 74 route du Rhin, 67400 Illkirch, France.
authors.forename: Amandine
authors.initials: A
authors.lastname: Cambrai
authors.forename: Christophe
authors.initials: C
authors.lastname: Marcic
authors.forename: Stéphane
authors.initials: S
authors.lastname: Morville
authors.forename: Pierre
authors.initials: P
authors.lastname: Sae Houer
authors.forename: Françoise
authors.initials: F
authors.lastname: Bindler
authors.forename: Eric
authors.initials: E
authors.lastname: Marchioni
mesh_terms: D002099:Cacao / Q000737:chemistry*; D005843:Geography; D010936:Plant Extracts / Q000032:analysis; D011786:Quality Control; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D010936:Plant Extracts; D055549:Volatile Organic Compounds