PCA, PLS, and MCR-ALS applied to the analysis of miscibility and quantification of Cupuassu butter, Passion fruit oil and Sacha Inchi oil blended in Cocoa butter

PCA, PLS, and MCR-ALS applied to the analysis of miscibility and quantification of Cupuassu butter, Passion fruit oil and Sacha Inchi oil blended in Cocoa butter

Raman spectroscopy combined with chemometrics is widely used in food science due to its power of analysis, speed and environmental friendliness. In the search for new cocoa butter alternatives (CBA), the properties of other matrices such as butter and vegetable oils were studied. In the present stud...

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Bibliographic Details
Main Authors: César R. Balcázar-Zumaeta, Jorge L. Maicelo, Alexa J. Pajuelo-Muñoz, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Miguel Barrena, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Chemometrics
Raman spectroscopy
Chocolate
Chemical image
Unsaturation grade
Binary blend
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002889
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