Multi-block classification of chocolate and cocoa samples into sensory poles.
Cacao
/ chemistry
Chocolate
/ analysis
Chromatography, High Pressure Liquid
Food Analysis
/ methods
Gas Chromatography-Mass Spectrometry
/ methods
Humans
Least-Squares Analysis
Mass Spectrometry
/ methods
Polyphenols
/ analysis
Solid Phase Microextraction
Spectrometry, Fluorescence
Spectroscopy, Near-Infrared
Taste
Chocolate
Chromatography
Classification
Cocoa beans
Multi-block
Sensory analysis
Spectroscopy
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2021
15 Mar 2021
Historique:
received:
09
03
2020
revised:
20
07
2020
accepted:
19
08
2020
pubmed:
6
9
2020
medline:
9
1
2021
entrez:
5
9
2020
Statut:
ppublish
Résumé
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36 different descriptors) attributable to chocolate flavor. The same samples were analyzed by six different techniques: Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS), High-Performance Liquid Chromatography (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) for polyphenol quantification, 3D front face fluorescence Spectroscopy and Near Infrared Spectroscopy (NIRS). A multi-block classification approach (Sequential and Orthogonalized-Partial Least Squares - SO-PLS) has been used, in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
Identifiants
pubmed: 32890856
pii: S0308-8146(20)31766-0
doi: 10.1016/j.foodchem.2020.127904
pii:
doi:
Substances chimiques
Polyphenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127904Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.