Stable isotope and nutritional characterization of commercial chocolates
Description
This dataset supports a study on isotopic composition (δ13C and δ15N) and nutritional labeling of chocolates from different categories, including bean-to-bar, imported, and conventional products. This dataset support the article “Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates” published in Food Chemistry (2026), https://doi.org/10.1016/j.foodchem.2025.147313 Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates - ScienceDirect The dataset integrates isotopic data with ingredient composition, cocoa content, and nutritional information from product labels.
Files
Steps to reproduce
README Dataset: Stable isotope and nutritional characterization of commercial chocolates ## Description This dataset supports a study on isotopic composition (δ13C and δ15N) and nutritional labeling of chocolates from different categories, including bean-to-bar, imported, and conventional products. This dataset support the article “Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates” published in Food Chemistry (2026), https://doi.org/10.1016/j.foodchem.2025.147313 Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates - ScienceDirect The dataset integrates isotopic data with ingredient composition, cocoa content, and nutritional information from product labels. ## Objectives - Evaluate carbon sources (C3 vs C4) in chocolate - Assess influence of cocoa percentage on isotopic composition - Investigate differences between chocolate categories - Explore relationships between isotopic values and nutritional composition ## Data files - 01_chocolate_samples.csv → isotopic and general sample data - 02_product_labels_nutrition.csv → ingredient lists and nutritional values - 03_ingredient_isotope_values.csv → isotopic reference values - 04_cocoa_origin_bean_to_bar.csv → cocoa origin information ## Methods summary Stable isotope analyses were performed using IRMS. δ13C values are expressed relative to VPDB and δ15N relative to atmospheric N₂. ## Key variables - δ13C → indicates carbon source (C3 vs C4 plants) - δ15N → reflects nitrogen source and processing effects - Cocoa percentage → proxy for chocolate composition ## Reuse potential - Food authenticity studies - Traceability of cocoa origin - Nutritional and isotopic correlations - Comparative studies across chocolate categories ## License CC BY 4.0
Institutions
- Universidade de São PauloSão Paulo, São Paulo