Application of Infrared Spectroscopy in Cocoa Powder Quality Monitoring
aDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic, bDepartment of Chemistry, University of Aveiro, Aveiro, Portugal
At present the use of reliable control methods for checking the label quality of food becomes very important. The article describes the results of common analytical methods, near-infrared spectrometry and Fourier transformation infrared spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed allowing the quality monitoring.
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