Academic Journal
Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods
| العنوان: | Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods |
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| المؤلفون: | Quelal-Vásconez, Maribel Alexandra, Lerma-García, María Jesús, Pérez-Esteve, Édgar, Talens Oliag, Pau, Barat Baviera, José Manuel |
| المساهمون: | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, European Regional Development Fund, Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador, Ministerio de Economía y Competitividad |
| بيانات النشر: | Blackwell Publishing |
| سنة النشر: | 2020 |
| المجموعة: | Universitat Politécnica de Valencia: RiuNet / Politechnical University of Valencia |
| مصطلحات موضوعية: | Authenticity control, Chemometrics, Cocoa quality roadmap, Multivariate analysis, Nondestructive methods, TECNOLOGIA DE ALIMENTOS, 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible |
| الوصف: | [EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives. ; The authors wish to acknowledge the financial assistance provided by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). Maribel Quelal Vásconez thanks the Ministry Higher ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 1541-4337 |
| Relation: | Comprehensive Reviews in Food Science and Food Safety; info:eu-repo/grantAgreement/MINECO//RTC-2016-5241-2/ES/Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento/; https://doi.org/10.1111/1541-4337.12522; urn:issn:1541-4337; http://hdl.handle.net/10251/165834 |
| DOI: | 10.1111/1541-4337.12522 |
| الاتاحة: | http://hdl.handle.net/10251/165834 https://doi.org/10.1111/1541-4337.12522 |
| Rights: | http://rightsstatements.org/vocab/InC/1.0/ ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.38A62B7E |
| قاعدة البيانات: | BASE |
| تدمد: | 15414337 |
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| DOI: | 10.1111/1541-4337.12522 |