The fatty acids from cocoa butters of different origins, varieties, and
suppliers and a number of cocoa butter equivalents (Illexao 30-61,
Illexao 30-71, Illexao 30-96, Choclin, Coberine, Chocosine-Illipe,
Chocosine-Shea, Shokao, Akomax, Akonord, and Ertina) were investigated
by bulk stable carbon isotope analysis and compound specific isotope
analysis. The interpretation is based on principal component analysis
combining the fatty acid concentrations and the bulk and molecular
isotopic data. The scatterplot of the two first principal components
allowed detection of the addition of vegetable fats to cocoa butters.
Enrichment in heavy carbon isotope (C-13) of the bulk cocoa butter and
of the individual fatty acids is related to mixing with other vegetable
fats and possibly to thermally or oxidatively induced degradation during
processing (e.g., drying and roasting of the cocoa beans or
deodorization of the pressed fat) or storage. The feasibility of the
analytical approach for authenticity assessment is discussed.