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The Near (NIR) and Mid (MIR) Infrared Spectroscopy associated with chemometric techniques were used to determine the cocoa solids content in chocolates and detect possible adulterations. Five chocolate formulations (30% to 90%) were produced with different cocoa solids concentrations and 110 commercial samples from 10 different countries with varying concentrations of cocoa solids (30% to 88%) were acquired. All repetions of the produced and commercial chocolates were evaluated using NIR and MIR. Spectroscopic data were submitted to mul
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