Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analytical method to detect this defect in raw materials is not yet available. This study applies a HS-SPME-MS-enose in combination with chemometrics to obtain diagnostic mass-spectral patterns to detect smoked samples and/or as analytical decision maker. SIMCA models provide the best classification results, compared to PLS-DA, with sensitivities exceeding 90% and a high class specificity range of 89–100% depending on the matrix investigated (beans or liquors). Resulting diagnostic ions were related to phenolic derivatives. The discrimination ability of the method has been confirmed by a quantitative analysis through HS-SPME-GC–MS. HS-SPME-MS-enose turned out to be a fast, cost-effective and objective approach for high throughput analytical screening to discard defective cocoa samples.

Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls

Scavarda C.
First
;
Cordero C.;Strocchi G.;Bicchi C.;Liberto E.
2021

Abstract

Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analytical method to detect this defect in raw materials is not yet available. This study applies a HS-SPME-MS-enose in combination with chemometrics to obtain diagnostic mass-spectral patterns to detect smoked samples and/or as analytical decision maker. SIMCA models provide the best classification results, compared to PLS-DA, with sensitivities exceeding 90% and a high class specificity range of 89–100% depending on the matrix investigated (beans or liquors). Resulting diagnostic ions were related to phenolic derivatives. The discrimination ability of the method has been confirmed by a quantitative analysis through HS-SPME-GC–MS. HS-SPME-MS-enose turned out to be a fast, cost-effective and objective approach for high throughput analytical screening to discard defective cocoa samples.
336
Art. n° 127691
1
10
https://www.sciencedirect.com/science/article/pii/S0308814620315533
Chemometrics; Cocoa volatiles; HS-SPME-GC–MS; HS-SPME-MS-enose; Phenolic derivatives; Smoky off-flavour
Scavarda C.; Cordero C.; Strocchi G.; Bortolini C.; Bicchi C.; Liberto E.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1753103
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