Leveraging infrared spectroscopy for cocoa content prediction: A dual approach with Kohonen neural network and multivariate modeling.

People of all ages enjoy chocolate, and its popularity is attributed to its pleasant taste and aroma, as well as its associated health benefits. Produced through both artisanal and industrial processes, which involve harvesting, selecting, fermenting, roasting and grinding cocoa beans, chocolate has a diverse chemical composition. It contains stimulants for the central nervous system, including caffeine and theobromine, and antioxidants and flavonoids, some of which are associated with promoting cardiovascular health, circulatory function, alertness, and attention.