Application of NIR analysis to verify cocoa powder authenticity

A. Trilčová, J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya and H. Křístková
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A. Trilčová: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
J. Čopíková: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
M. A Coimbra: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
A. Barros: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
L. Egert: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
A. Synytsya: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic
H. Křístková: Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S329-S332

Abstract: At the present time the use of reliable control methods to ensure the labeled quality of food is task for organizations that have to limit or eliminate the falsification. The presentation describes the results of common analytical methods, NIR spectrometry and FT-IR spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed that allows discrimination of authentic and fraudulent cocoa powder samples.

Keywords: cocoa powder; NIR; FT-IR; discriminant analysis; principal component analysis (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10694-cjfs

DOI: 10.17221/10694-CJFS

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