Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 274-280Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.017
Keywords
Theobroma cacao; National variety; CCN-51; Raman spectroscopy; Chemometrics
Funding
- Prometeo Project of the Secretariat for Higher Education, Science, Technology and Innovation (SENESCYT) of the Republic of Ecuador
Ask authors/readers for more resources
Cocoa (Theobroma cacao) is a crop of economic importance. In Ecuador, there are two predominant cocoa varieties: National and CCN-51. The National variety is the most demanded, since its cocoa beans are used to produce the finest chocolates. Raman measurements of fermented, dried and unpeeled cocoa beans were performed using a handheld spectrometer. Samples of the National and CCN-51 varieties were collected from different provinces and studied in this work. For each sample, 25 cocoa beans were considered and each bean was measured at 4 different spots. The most important Raman features of the spectra were assigned and discussed. The spectroscopic data were processed using chemometrics, resulting in a distinction of varieties with 91.8% of total accuracy. Differences in the average Raman spectra of cocoa beans from different sites but within the same variety can be attributed to environmental factors affecting the cocoa beans during the fermentation and drying processes. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available