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Application of NIR analysis to verify cocoa powder authenticity

Author

Listed:
  • 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)

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.

Suggested Citation

  • A. Trilčová & J. Čopíková & M. A Coimbra & A. Barros & L. Egert & A. Synytsya & H. Křístková, 2004. "Application of NIR analysis to verify cocoa powder authenticity," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 329-332.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10694-cjfs
    DOI: 10.17221/10694-CJFS
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