Portable nir spectrometer for quick identification of fat bloom in chocolates

Cocoa butter provides desirable sensory properties to chocolates; however, the exposure of chocolate to temperature variations during transportation and/or storage can lead to changes in the polymorphic form of butter, with the appearance of a dull-white film on the chocolate surface, known as fat bloom. This study investigated the use of a portable NIR spectrometer combined with chemometric tools to discriminate milk chocolate, white chocolate, 40% cocoa chocolate, and 70% cocoa chocolate samples, which were subjected to temperature abuse for 6 hours. The PCA allowed separating the samples into three classes: control at 20 °C, chocolate subjected to 35 °C, and chocolate subjected to 40 °C, for each type of chocolate studied. The PLS-DA models provided sensibility, specificity, and accuracy values in the range of 80 to 100%, and allowed identifying the wavelengths associated with the different chocolates that most impacted the construction of the models.