Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

被引:0
作者
Douglas Fernandes Barbin
Leonardo Fonseca Maciel
Carlos Henrique Vidigal Bazoni
Margareth da Silva Ribeiro
Rosemary Duarte Sales Carvalho
Eliete da Silva Bispo
Maria da Pureza Spínola Miranda
Elisa Yoko Hirooka
机构
[1] University of Campinas,Department of Food Engineering
[2] Federal University of Bahia,College of Pharmacy
[3] State University of Londrina,Department of Food Science and Technology
来源
Journal of Food Science and Technology | 2018年 / 55卷
关键词
Chemical composition; Chocolate; Principal component analysis; Cocoa beans; NIR spectroscopy; PLS regression;
D O I
暂无
中图分类号
学科分类号
摘要
Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of NIR spectroscopy as a potential analytical method to classify different varieties and predict the chemical composition of cocoa. Chemical composition and colour features were determined by traditional methods and then related with the spectral information by partial least-squares regression. Several mathematical pre-processing methods including first and second derivatives, standard normal variate and multiplicative scatter correction were applied to study the influence of spectral variations. The results of chemical composition analysis and colourimetric measurements show significant differences between varieties. NIR spectra of samples exhibited characteristic profiles for each variety and principal component analysis showed different varieties in according to spectral features.
引用
收藏
页码:2457 / 2466
页数:9
相关论文
共 130 条
[1]  
Alvarez C(2012)The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of criollo cocoa J Near Infrared Spectrosc 20 307-315
[2]  
Perez E(2012)Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging Anal Chim Acta 719 30-42
[3]  
Cros E(2013)Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging Food Chem 138 1162-1171
[4]  
Lares M(2015)Prediction of chicken quality attributes by near infrared spectroscopy Food Chem 168 554-560
[5]  
Assemat S(1989)Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra J Appl Spectrosc 43 772-777
[6]  
Boulanger R(2017)Near-infrared spectroscopy as a rapid method for evaluation physicochemical changes of stored soybeans J Stored Prod 73 1-6
[7]  
Davrieux F(2006)Hyperspectral NIR imaging for calibration and prediction: a comparison between image and spectrometer data for studying organic and biological samples Analyst 131 1152-1160
[8]  
Barbin DF(2003)Application of near infrared spectroscopy in chocolate analysis Chemcké Listy 97 571-575
[9]  
ElMasry G(2004)Measurement of nutrients in Saskatchewan hog manures using near-infrared spectroscopy Can Biosyst Eng 46 33-37
[10]  
Sun D-W(1994)The link between multiplicative scatter correction (MSC) and standard normal variate (SNV) transformations of NIR spectra J Near Infrared Spectrosc 2 43-47