Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 549720
Title PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins
Author(s) Acierno, Valentina; Fasciani, Giorgia; Kiani, Sajad; Caligiani, Augusta; Ruth, Saskia van
Source Food Chemistry 289 (2019). - ISSN 0308-8146 - p. 591 - 602.
Department(s) Food Quality and Design
BU Authenticity & Bioassays
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Cocoa beans - Computer Vision System - Geographical origin - PTR-QiToF-MS

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.

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