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Raman spectroscopy of chocolate bloom

Soft Condensed Matter 2016-12-05 v1 Materials Science
Authors: Siyu He , Dmitri V. Voronine
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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.

Keywords

Raman spectroscopy chocolate bloom sugar bloom fat bloom polymorphic changes

Cite

@article{arxiv.1612.00741,
  title  = {Raman spectroscopy of chocolate bloom},
  author = {Siyu He and Dmitri V. Voronine},
  journal= {arXiv preprint arXiv:1612.00741},
  year   = {2016}
}

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