Differential Scanning Calorimetry and Fatty Acid Composition Analysis of Chocolates Marketed in Iran as an Alternative Method for Identification of Cocoa Butter Adulteration.

Tahereh Khaleghi Yazdi Mohammad Reza Afshar Mogaddam Morad Mousazadeh Farnaz Monajjemzadeh Elnaz Tamizi Mahboob Nemati

Published in: Journal of AOAC International (2021)

Differential scanning calorimetry methods has been developed for identification of CB adulteration. CBS adulteration was detected in CB and also in commercial chocolate samples.

Keyphrases

fatty acid
electron microscopy
high resolution
bioinformatics analysis
mass spectrometry