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Comparison between cocoa and chocolate: characterisation and fatty acid content
Emilio Bottari1, Maria Rosa Festa1, Simone Mazzoni1
1a Dipartimento di Chimica , Universita degli Studi di Roma La Sapienza , Rome , Italy.
Natural Product Research
|September 4, 2018
Summary
This study analyzes cocoa and chocolate samples to determine their origin and nutritional value. Fatty acid profiles effectively distinguish samples and reveal geographical correlations, linking production locations by latitude.
Area of Science:
- Food Science
- Analytical Chemistry
- Nutritional Science
Background:
- Cocoa is a global commodity with diverse origins, influencing chocolate's final characteristics.
- Understanding the geographical source of cocoa is crucial for quality control and authenticity.
Purpose of the Study:
- To characterize cocoa and chocolate samples based on quality and nutritional aspects.
- To identify the geographical origin of cocoa and chocolate samples.
- To explore correlations between geographical location, nutritional content, and fatty acid profiles.
Main Methods:
- Qualitative and quantitative traditional analyses were performed on cocoa and chocolate samples.
- Fatty acid content determination was conducted to assess sample composition.
- Experimental data were analyzed for correlations between chemical profiles and geographical origins.
Main Results:
- Computed percentages of fatty acids allowed for clear distinctions between cocoa and chocolate samples.
- Significant correlations were observed between fatty acid profiles and geographical origins.
- A relationship was identified between primary matter and final product data for countries at similar latitudes across different continents.
Conclusions:
- Fatty acid analysis is a reliable method for distinguishing cocoa and chocolate origins.
- Geographical factors, even across continents, influence cocoa's chemical composition and nutritional value.
- This research provides insights into cocoa traceability and the impact of terroir on chocolate quality.
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