Application of Near Infrared Spectroscopy in Chocolate Analysis

Authors

  • Jana Copikova Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague
  • Miroslava Novotna Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague
  • Irena Smidova Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague
  • Andryi Synytsya Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague
  • Marcela Cerna Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, 166 28 Prague

Abstract

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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Published

2003-08-15

How to Cite

Copikova, J., Novotna, M., Smidova, I., Synytsya, A., & Cerna, M. (2003). Application of Near Infrared Spectroscopy in Chocolate Analysis. Chemické Listy, 97(7). Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2231

Issue

Vol. 97 No. 7 (2003)

Section

Articles

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