Chromatographic and Spectroscopic Methods for the Detection of Cocoa Butter in Cocoa and Its Derivatives: A Review

Overview

Journal Heliyon

Specialty Social Sciences

Date 2024 Jun 17

PMID 38882372

Authors

Razan F Alotaibi

Hissah H AlTilasi

Adibah M Al-Mutairi

Hibah S Alharbi

Affiliations

Soon will be listed here.

Abstract

Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and triglyceride composition of cocoa determines its quality. This review emphasises the necessity of developing precise, adaptable analytical techniques to identify and quantify cocoa butter in cocoa and its derived products, from cocoa beans to chocolate bars. Key chromatographic and spectroscopic techniques play crucial roles in understanding the fundamental principles underlying the production of cocoa with desirable flavours. This significantly impacts the sustainability, traceability, and authenticity of cocoa products while also supporting the battle against adulteration.

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