| Title: | PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins |
| Author(s): | Acierno V; Fasciani G; Kiani S; Caligiani A; van Ruth S; |
| Address: | "RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: valentina.acierno@wur.nl. RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy. RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Biosystems Engineering Department, Tarbiat Modares University, Tehran, Iran. Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy. RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands" |
| DOI: | 10.1016/j.foodchem.2019.03.095 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The wide range of geographical cocoa production areas and the increasing consumption trend towards single origin products induced the necessity to verify and certify cocoa beans origin for quality assurance purposes. In this study cocoa beans of various origins were examined by machine olfaction and machine vision techniques. Fifty-nine fermented and dried Forastero cocoa beans from 23 different geographical origins (Africa, Americas, Southeast Asia) were investigated using Proton Transfer Reaction-Quadrupole interface-Time of Flight-Mass Spectrometry and Hyperspectral Imaging to elucidate the geographical information in the beans. The volatile and spectral fingerprints showed the same tendency in clustering samples from Africa separate from those from the Americas. High variability was observed for the Southeast Asian samples, which is most likely related to differences in fermentation. Machine olfaction and machine vision characterization provided a similar degree of separation but are complementary rapid techniques, which may be further developed for use in practical settings" |
| Keywords: | "Africa Americas Asia, Southeastern Cacao/*chemistry Fermentation Food Analysis/*methods Mass Spectrometry/*methods Spectrum Analysis/*methods Volatile Organic Compounds/*analysis Cocoa beans Computer Vision System Geographical origin PTR-QiToF-MS;" |
| Notes: | "MedlineAcierno, Valentina Fasciani, Giorgia Kiani, Sajad Caligiani, Augusta van Ruth, Saskia eng England 2019/04/09 Food Chem. 2019 Aug 15; 289:591-602. doi: 10.1016/j.foodchem.2019.03.095. Epub 2019 Mar 20" |
