Foreword
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and materials
5 Apparatus
6 Sampling
7 Preparation of test sample
   7.1 Preparation of cocoa butter CRM for calibration
        purposes and system suitability check
   7.2 Preparation of chocolate sample
8 Procedure
   8.1 Fat extraction
   8.2 Separation of individual triacylglycerols by HR-GC
   8.3 Identification
9 Calculation
   9.1 Determination of response factors
   9.2 Calculation of percentages of triacylglycerols
   9.3 Decision if sample is pure cocoa butter
10 Procedural requirements
   10.1 General considerations
   10.2 System suitability
11 Precision
   11.1 Interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (informative) Results of interlaboratory test
Bibliography