Application of Near Infrared Spectroscopy in Chocolate Analysis

Page: 571

Jana Copikova, Miroslava Novotna, Irena Smidova, Andryi Synytsya, and Marcela Cerna

Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague


NIR spectroscopy turned out to be a useful tool in the analysis of chocolate. Analytical data for moisture, fat, saccharose and lactose were used for calibration of the used instruments. The performance of the calibration models in assessment of the component contents based on NIR spectral data is reported.


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