Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy
Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy
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DOI：
10.1016/j.foodchem.2016.05.017
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发表时间：
2016-11-15
期刊：
影响因子：
8.8
通讯作者：
Ramos, Luis A.
中科院分区：
文献类型：
--
作者：
Jentzsch, Paul Vargas;Ciobota, Valerian;Ramos, Luis A.
可可(Theobroma Cacao)是一种重要的经济作物。在厄瓜多尔，有两个主要的可可品种：National和CCN-51。国家巧克力品种的需求量最大，因为它的可可豆被用来生产最好的巧克力。使用手持光谱仪对发酵、干燥和去皮的可可豆进行了拉曼测量。本研究从不同省份采集了国标和中农51品种的样品，并对其进行了研究。对于每个样本，考虑了25个可可豆，并在4个不同的地点对每个可可豆进行了测量。对光谱中最重要的拉曼特征进行了归属和讨论。用化学计量学方法对光谱数据进行处理，得到品种的区分，总准确率为91.8%。来自不同地点但在同一品种内的可可豆的平均拉曼光谱的差异可以归因于在发酵和干燥过程中影响可可豆的环境因素。(C)2016爱思唯尔有限公司。保留所有权利。
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.