Alotaibi RF, AlTilasi HH, Al-Mutairi AM, Alharbi HS. Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review.
Heliyon 2024;
10:e31467. [PMID:
38882372 PMCID:
PMC11176802 DOI:
10.1016/j.heliyon.2024.e31467]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/18/2024] Open
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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