Examination of Authenticity of Selected Dark Chocolates

Maria Śmiechowska*1      Anna Dziedziak2      

* Corresponding author


Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Department of Commodity Science and Quality Management, e-mail: m.smiechowska@wznj.umg.edu.pl


Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Department of Commodity Science and Quality Management


The aim of the study was to apply cocoa husk determination to test the authenticity of selected dark chocolates available in the Polish and other European markets. The chocolates met the EU requirements and did not contain above 5% of cocoa shells. The energy value of the chocolates was significantly influenced by the fat content. When determining the color parameters of any chocolate, a large range in the a* color parameter was found, which was responsible for the intensity of color, from green to red. The a* value in one of the chocolates indicated the possibility of an adulteration with an undeclared coloring substance. Consequently, it was also found that the level of information provided by chocolate packaging was insufficient in most cases.

chocolate, authenticity, labeling, stone cells, color
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Maria Śmiechowska

Citation pattern: Śmiechowska M., Dziedziak A., Examination of Authenticity of Selected Dark Chocolates, Scientific Journal of Gdynia Maritime University, No. 124, pp. 57-67, 2022

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