Development of color guides to evaluate the maturity of cacao clones by digital image processing

García-Muñoz, María Cristina; Tarazona-Díaz, Martha Patricia; Meneses-Marentes, Nixon; González-Sarmiento, Gabriela; Pineda-Guerrero, Ana Sofía; Gómez-Uribe, Germán Eduardo

doi:10.1590/1983-40632021v5169621

Cited by 3 publications

(3 citation statements)

References 10 publications

(6 reference statements)

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“…The volatile compounds confer various aromas to the products, being perceived by the retro-nasal and gustatory senses [22]. These aroma characteristics, along with the color and texture of the chocolate, are fundamental in the perception and indicate consumer preference [23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

do Carmo Mazzinghy,

Silva,

Ramos

et al. 2024

Foods

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Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.

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Section: Introductionmentioning

confidence: 99%

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

do Carmo Mazzinghy,

Silva,

Ramos

et al. 2024

Foods

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“…23–25 As a consequence, using natural pigments for coloring is an essential topic in the modern chemistry toolbox for designing natural products. Fascinatingly, cacao fruits, with their broad color range-determined primarily by the clone type and fruit maturity stage 26 could be a potential source of healthy and functional coloring materials. 27 Previous studies show flavonoids as responsible for the red, orange, maroon, and yellow hues in cacao fruits epicarp.…”

Section: Introductionmentioning

confidence: 99%

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

et al. 2023

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“…Accordingly, NIR spectroscopy offers a credible alternative for assessing the integrity and quality of cacao and their derivatives [14]. García-Muñoz et al [15] recently developed a color guide to evaluate the maturity of cocoa clones using digital image processing methods. However, no studies have investigated the application of NIR spectroscopy to nondestructively screen and classify the maturity levels of cacao.…”

Section: Introductionmentioning

confidence: 99%

Identification of Maturity Stage of Cacao using Visible Near Infrared (Vis-NIR) and Shortwave Near Infrared (SW-NIR) Reflectance Spectroscopy

Listanti,

Evi Masithoh,

Dwi Saputro

et al. 2023

BIO Web Conf.

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Choosing the cacao maturity stage is essential for producing high-quality cacao beans. Identifying indicators of the maturity level of cacao is a complex task because these fruits do not exhibit the characteristics of other fruits during the ripening period. Generally, cacao maturity is determined manually based on the estimated daily harvest date using sensory observation, which is marked by changes in the color of the cacao skin. This is certainly inaccurate because visual assessment is only performed subjectively. This is inaccurate because visual assessment is only performed subjectively, which is not in line with the demands of Industrial Revolution 4.0, which is a fast and accurate technology for sorting cacao. In this study, cacao maturity was identified using visible (350-1000 nm) and shortwave near-infrared spectra (SW-NIR) spectroscopy (1000-1600 nm). Chemometric analysis using principal component analysis-linear discriminant analysis (PCA-LDA) was used to classify cacao maturity. The results showed that SW-NIR spectroscopy yielded better performances with calibration and prediction accuracy of 92,50% and 85% using Savitzky–s 1st derivative (SGD1) spectra compared to Vis-NIR spectroscopy had calibration and prediction accuracies of 90% and 86% using raw spectra for PCA-LDA model.

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Development of color guides to evaluate the maturity of cacao clones by digital image processing

Cited by 3 publications

References 10 publications

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates

Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Identification of Maturity Stage of Cacao using Visible Near Infrared (Vis-NIR) and Shortwave Near Infrared (SW-NIR) Reflectance Spectroscopy

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