Raman spectroscopy of chocolate bloom
classification
❄️ cond-mat.soft
cond-mat.mtrl-sci
keywords
bloomramananalysischocolatespectroscopyappliedbeenchanges
read the original abstract
Raman spectroscopy has been widely applied to the chemical analysis of food quality and, in particular, of chocolate. We perform Raman analysis of bloom formation in white and dark chocolates. We show evidence of sugar and fat bloom and investigate spectroscopic signatures of polymorphic changes in different phases.
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