Capillary GC of triglycerides in fats and oils using a high temperature phenylmethylsilicone stationary phase. Part II. The analysis of chocolate fats

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Abstract
The analyses of the fats and oils used in the chocolate industry are reported. Triglyceride mixtures are directly injected on an FSOT column coated with a phenylmethylsilicone gum stationary phase. On phenylmethylsilicone phase, besides a carbon number separation, the triglycerides are separated according to the different combinations of saturated and unsaturated fatty acids in the triglycerides. Cocoa butters of different origin were analyzed and their POP:POS:SOS ternary diagram is discussed. The profiles of the non‐cocoa butter fats such as butter oil, oils originating from nuts (e.g., hazelnut, almond, Brazil nut, walnut) and cocoa butter equivalents are presented. The elucidation of a complex chocolate fat mixture is shown and discussed in view of the recognition of the different constituents (pattern recognition) and in view of the detection and quantification of adulterations.