Fast and neat--determination of biochemical quality parameters in cocoa using near infrared spectroscopy

Food Chemistry
Andrea KrähmerHartwig Schulz

Abstract

The qualitative heterogeneity and increasing consumption of cocoa products require fast and efficient methods for quality assessment of fermented cocoa with regard to fermentation quality and flavor potential. To date, quality control is achieved by visual inspection (e.g., "cut test") and sensory testing. Chromatographic methods for quantification of flavor relevant substances are limited in their applicability in standard quality control due to laborious isolation and purification steps. Therefore, the aim of this study was the development of a near infrared spectroscopic (NIRS) method for routine analytical prediction of biochemical quality parameters. Different compound classes like phenolic substances (R(2)=0.93) or organic acids (R(2)=0.88) as well as individual substances like epicatechin (R(2)=0.93) or lactic acid (R(2)=0.87) could be precisely determined just as fermentation time (R(2)=0.92) and pH value (R(2)=0.94) presenting NIRS as fast and reliable alternative in routine quality assessment.

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Citations

Apr 2, 2016·Oxidative Medicine and Cellular Longevity·Deborah BauerAnderson Junger Teodoro
Jun 11, 2016·Food Chemistry·Paul Vargas JentzschLuis A Ramos
Jan 25, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sevgi Türker-Kaya, Christian W Huck
Jun 6, 2017·Pest Management Science·Marie Ange Ngo BiengPhilippe Tixier
May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Oct 7, 2017·Plant Biotechnology Journal·Anushka M Wickramasuriya, Jim M Dunwell
Oct 18, 2020·Food Chemistry·Rafaela F GattiDaniela S Ferreira
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Maribel Alexandra Quelal-VásconezJosé Manuel Barat
Jan 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Ana Clara AprotosoaieAnca Miron
Feb 6, 2021·Food Chemistry·Ingrid Alves SantosSibelli Passini Barbosa Ferrão
Feb 20, 2021·Critical Reviews in Food Science and Nutrition·Valérie LemarcqKoen Dewettinck
Apr 27, 2021·Journal of Food Science and Technology·Thamires Santos MeloEliete da Silva Bispo
Aug 20, 2021·Scientific Reports·Ana M CalvoJenifer Criollo
Feb 15, 2019·Journal of Agricultural and Food Chemistry·Noémie FayeulleNicolas Sommerer

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