Krähmer Andrea, Engel Annika, Kadow Daniel, Ali Naailah, Umaharan Pathmanathan, Kroh Lothar W, Schulz Hartwig
Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Straße 19, 14195 Berlin, Germany.
Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Straße 19, 14195 Berlin, Germany; Institute of Food Technology and Food Chemistry, Berlin University of Technology, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Food Chem. 2015 Aug 15;181:152-9. doi: 10.1016/j.foodchem.2015.02.084. Epub 2015 Feb 24.
The qualitative heterogeneity and increasing consumption of cocoa products require fast and efficient methods for quality assessment of fermented cocoa with regard to fermentation quality and flavor potential. To date, quality control is achieved by visual inspection (e.g., "cut test") and sensory testing. Chromatographic methods for quantification of flavor relevant substances are limited in their applicability in standard quality control due to laborious isolation and purification steps. Therefore, the aim of this study was the development of a near infrared spectroscopic (NIRS) method for routine analytical prediction of biochemical quality parameters. Different compound classes like phenolic substances (R(2)=0.93) or organic acids (R(2)=0.88) as well as individual substances like epicatechin (R(2)=0.93) or lactic acid (R(2)=0.87) could be precisely determined just as fermentation time (R(2)=0.92) and pH value (R(2)=0.94) presenting NIRS as fast and reliable alternative in routine quality assessment.
可可制品的质量存在定性异质性且消费量不断增加，因此需要快速有效的方法来评估发酵可可在发酵质量和风味潜力方面的品质。迄今为止，质量控制是通过目视检查（如“切开测试”）和感官测试来实现的。由于繁琐的分离和纯化步骤，用于定量风味相关物质的色谱方法在标准质量控制中的适用性有限。因此，本研究的目的是开发一种近红外光谱（NIRS）方法，用于对生化质量参数进行常规分析预测。不同的化合物类别，如酚类物质（R² = 0.93）或有机酸（R² = 0.88），以及个别物质，如表儿茶素（R² = 0.93）或乳酸（R² = 0.87），都可以精确测定，发酵时间（R² = 0.92）和pH值（R² = 0.94）也是如此，这表明NIRS在常规质量评估中是一种快速可靠的替代方法。
Food Chem. 2014-12-18
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