Comparison between cocoa and chocolate: characterisation and fatty acid content

Abstract

The connection between chocolate and cocoa is studied. As cocoa is produced in different countries, samples coming from the same geographical region are analysed. The analyses focus on the characterisation of the considered samples for different aspects of quality and to individuate the original locations of production, also connecting this with the nutritional aspects. For this purpose, qualitative and quantitative traditional analysis and determination of fatty acid content are performed. The obtained experimental data show interesting correlations. The percentages of fatty acids computed allow for distinctions to be made among cocoa and chocolate samples. Furthermore, a relation can be assumed among the data obtained for primary matters and final products corresponding to countries being positioned on the same latitude, even if they are situated in different continents.

Graphical Abstract

Keywords:

• Cocoa
• chocolate
• fatty acids
• unknown sample characterisation
• composition and origin
• American and African cocoa samples
• latitude

Disclosure statement

No potential conflict of interest was reported by the authors.