P952: Principal component analysis of chocolate
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Date: 8/6/14
Time: 5:15 PM – 6:30 PM
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A laboratory suitable for undergraduate instrumental analysis students was developed using VIS/NIR diffuse reflectance spectroscopy to determine the fat content of a variety of chocolate candy bars. This determination used the technique of principal component analysis (PCA) to create a model to interpret that data and then to validate it using other samples. Values were compared with more labor-intensive Soxhlet determinations. Students have been inspired by learning about a non-destructive technique to understand the chemical make-up of chocolate. We have also applied PCA correlation techniques using diffuse reflectance data as a way to quickly characterize the carbon content of soils.