A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds.
Cocoa
Coffee
E-tongue
Infra-red
Solid-phase microextraction
Spectroscopy
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Nov 2022
15 Nov 2022
Historique:
received:
01
03
2022
revised:
15
06
2022
accepted:
17
06
2022
pubmed:
28
6
2022
medline:
20
7
2022
entrez:
27
6
2022
Statut:
ppublish
Résumé
Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.
Identifiants
pubmed: 35759838
pii: S0308-8146(22)01491-1
doi: 10.1016/j.foodchem.2022.133529
pii:
doi:
Substances chimiques
Coffee
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
133529Informations de copyright
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