Discrimination of Cocoa Beans According to Geographical Origin by Electronic Tongue and Multivariate Algorithms

Teye, Ernest; Huang, Xingyi; Han, Fangkai; Botchway, Francis

doi:10.1007/s12161-013-9634-4

Cited by 34 publications

(21 citation statements)

References 29 publications

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“…In this regard, some of the most popular biomimetic systems are the electronic tongues (e-tongues), which involve the use of a non-specific sensors array coupled with an appropriate chemometric tool for data processing (Figure 6). They have been widely used in a variety of applications in food science including process monitoring, freshness evaluation and authenticity assessment (Bagnasco et al, 2014;Escuder-Gilabert and Peris, 2010;Sousa et al, 2014;Teye et al, 2014).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Regueiro

Negreira

Simal‐Gándara

2015

Critical Reviews in Food Science and Nutrition

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Flavor sensations in food are highly influenced by the aroma and taste compounds. Reviewing the extensive literature of recent years in this field has shown that the reconstitution of flavor based on aroma and taste compounds poses numerous problems. These are of different nature and include among others (a) chemical transformations among these compounds, (b) changes in the concentrations of the compounds responsible for the perceived flavor, (c) interactions among the chemical compounds that enhance or reduce a specific flavor sensation, and finally, (d) the complexity of the different food matrices and its influence in the flavor perception. Another difficulty that flavor scientists must face is how to properly model and visualize the complex relationships existing between the chemical composition of foods and the flavor perception. These problems have repercussions on the reconstitution of the flavor signature of food based on the natural concentrations of its key aroma and taste compounds. Therefore, the main aim of this review is to deal with all these issues to propose potential solutions for a robust transformation in a science-based quality approach.

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Section: Accepted Manuscriptmentioning

confidence: 99%

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Regueiro

Negreira

Simal‐Gándara

2015

Critical Reviews in Food Science and Nutrition

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“…This device typically includes an array of sensors coupled to chemometric processing used to characterize complex liquid samples. 32 Both technologies are highly sensitive, cost-effective and rapid 20,33-35 and have been successfully applied in the discrimination of products as effective methods. 32 Both technologies are highly sensitive, cost-effective and rapid 20,33-35 and have been successfully applied in the discrimination of products as effective methods.…”

Section: Introductionmentioning

confidence: 99%

A novel method for rapid discrimination of bulbus of Fritillaria by using electronic nose and electronic tongue technology

Yang

Xie

et al. 2015

Anal. Methods

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Fritillaria, belonging to the family of Liliaceae, contains many species, and the bulbus of Fritillaria (BF) are the precious and widely used Chinese medical materials. The bulbus materials are commonly crushed into a powder form for their utilization, resulting in an inefficient discrimination of the materials, and leading to financial loss and even health hazards. In our present investigation, the electronic nose (E-nose) and electronic tongue (E-tongue) combined with chemometrics were applied to rapidly discriminate the bulbus of different Fritillaria species and to detect adulterations of Fritillariae cirrhosae bulbus (FCB) in the form of powder. First, four species of BF were collected and artificial adulterations of FCB were prepared by mixing it with other BF, coicis semen and wheat flour. Then, E-nose and E-tongue were used to detect the powder samples and multivariate statistical analyses, including principal component analysis (PCA) and discriminant factor analysis (DFA), were performed. Our results demonstrated that E-nose and E-tongue can effectively discriminate the bulbus of the four Fritillaria species, and the FCB adulterations can also be discriminated. The accurate rate of 100% was achieved by DFA for recognizing the bulbus of the different Fritillaria species and FCB, and their adulteration. For the discrimination of the specific adulterants, all the unknown samples were correctly recognized by DFA according to E-nose; in addition, an accurate rate of 80.95% was acquired by DFA according to E-tongue, and a successful recognition with an accurate rate of 100% was obtained after data fusion. Therefore, the proposed analyzing method based on E-nose and E-tongue is rapid and simple, and it can successfully discriminate the different species of BF and FCB mixed with the adulterants.

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“…However, the number of technicians with a distinguished sensory evaluation was limited. Therefore, several studies on cocoa beans have been performed using LC/MS (Calderón et al 2009), GC/MS (Cambrai et al 2010), FT-NIR (Teye et al 2013), NMR (Caligiani et al 2010, and electronic tongue technology (Teye et al 2014;Huang et al 2014).…”

Section: Introductionmentioning

confidence: 99%

A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of Cocoa Beans from Different Growing Regions

2015

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Accurate and reliable techniques for the discrimination of cocoa beans according to their geographical origin are essential for quality control and traceability management. In the present study, we demonstrate a metabolomics approach for the discrimination of cocoa beans using liquid chromatography time-of-flight mass spectrometry (LC-TOF MS) and multivariate analysis. Cocoa bean samples from six growing regions were used to prove the effectiveness of the developed technique. The critical markers, such as polyphenols, responsible for such variations were identified through the corresponding loading weights, and the tentative identification of biomarkers was completed by the accurate mass from the TOF MS. The results revealed that the LC-TOF MS coupled with a partial least squares discriminant analysis model can be successfully applied for the discrimination of cocoa beans based on their geographic origins for effective quality assurance.

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Discrimination of Cocoa Beans According to Geographical Origin by Electronic Tongue and Multivariate Algorithms

Cited by 34 publications

References 29 publications

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Challenges in relating concentrations of aromas and tastes with flavor features of foods

A novel method for rapid discrimination of bulbus of Fritillaria by using electronic nose and electronic tongue technology

A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of Cocoa Beans from Different Growing Regions

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