Preliminary study in the provenance establishment of cocoa and chocolate

Wan Ling Ng

Preliminary study in the provenance establishment of cocoa and chocolate

Wan Ling Ng

Research output: Thesis › Master's Thesis

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Abstract

Concentrations of 50 elements were determined in 43 single source chocolates and 32 cocoa beans samples from 14 countries using inductively coupled plasma mass spectrometry and emission spectroscopy. Linear discriminant analysis of the data illustrated potential in distinguishing geographical origins of chocolates and cocoa beans to their regions of origin. Higher percentage of correctly classified samples through cross validation showed that provenance establishment for cocoa beans based on their elemental profile is more effective than that for chocolates.
Statistical analysis of laser ablation inductively coupled plasma mass spectrometry qualitative data was generally consistent with that observed from solution based ICP-methods.

Original language	English
Qualification	Masters
Awarding Institution	The University of Western Australia
Supervisors/Advisors	Franklin, Daniel, Supervisor Watling, John, Supervisor
Award date	4 Oct 2016
Publication status	Unpublished - 2016

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title = "Preliminary study in the provenance establishment of cocoa and chocolate",

abstract = "Concentrations of 50 elements were determined in 43 single source chocolates and 32 cocoa beans samples from 14 countries using inductively coupled plasma mass spectrometry and emission spectroscopy. Linear discriminant analysis of the data illustrated potential in distinguishing geographical origins of chocolates and cocoa beans to their regions of origin. Higher percentage of correctly classified samples through cross validation showed that provenance establishment for cocoa beans based on their elemental profile is more effective than that for chocolates. Statistical analysis of laser ablation inductively coupled plasma mass spectrometry qualitative data was generally consistent with that observed from solution based ICP-methods. ",

keywords = "provenance studies, geographical origins, chocolate, cocoa, ICP-MS, ICP-AES, LA-ICP-MS, Linear discriminant analysis",

author = "Ng, {Wan Ling}",

year = "2016",

language = "English",

school = "The University of Western Australia",

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T1 - Preliminary study in the provenance establishment of cocoa and chocolate

AU - Ng, Wan Ling

PY - 2016

Y1 - 2016

N2 - Concentrations of 50 elements were determined in 43 single source chocolates and 32 cocoa beans samples from 14 countries using inductively coupled plasma mass spectrometry and emission spectroscopy. Linear discriminant analysis of the data illustrated potential in distinguishing geographical origins of chocolates and cocoa beans to their regions of origin. Higher percentage of correctly classified samples through cross validation showed that provenance establishment for cocoa beans based on their elemental profile is more effective than that for chocolates. Statistical analysis of laser ablation inductively coupled plasma mass spectrometry qualitative data was generally consistent with that observed from solution based ICP-methods.

AB - Concentrations of 50 elements were determined in 43 single source chocolates and 32 cocoa beans samples from 14 countries using inductively coupled plasma mass spectrometry and emission spectroscopy. Linear discriminant analysis of the data illustrated potential in distinguishing geographical origins of chocolates and cocoa beans to their regions of origin. Higher percentage of correctly classified samples through cross validation showed that provenance establishment for cocoa beans based on their elemental profile is more effective than that for chocolates. Statistical analysis of laser ablation inductively coupled plasma mass spectrometry qualitative data was generally consistent with that observed from solution based ICP-methods.

KW - provenance studies

KW - geographical origins

KW - chocolate

KW - cocoa

KW - ICP-MS

KW - ICP-AES

KW - LA-ICP-MS

KW - Linear discriminant analysis

M3 - Master's Thesis

ER -

Preliminary study in the provenance establishment of cocoa and chocolate

Abstract

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