Comparison between cocoa and chocolate: characterisation and fatty acid content
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.