Multi-block classification of chocolate and cocoa samples into sensory poles
Alessandra Biancolillo
(1)
,
Sebastien Preys
(2)
,
Belal Gaci
(3, 4)
,
Jean-Luc Le-Quere
(5, 6)
,
Hélène Labouré
(5, 6)
,
Zoe Deuscher
(5, 6)
,
Veronique Cheynier
(7)
,
Nicolas Sommerer
(7)
,
Noemie Fayeulle
(7)
,
Pierre Costet
(8)
,
Clotilde Hue
(8)
,
Renaud Boulanger
(9)
,
Karine Alary
(9)
,
Marc Lebrun
(9)
,
Marie Christine Lahon
(9)
,
Gilles Morel
(9)
,
Isabelle Maraval
(9)
,
Fabrice Davrieux
(9)
,
Jean-Michel Roger
(3, 4)
1
UNIVAQ -
Università degli Studi dell'Aquila = University of L'Aquila
2 Ondalys
3 UMR ITAP - Information – Technologies – Analyse Environnementale – Procédés Agricoles
4 CHEMHOUSE RESEARCH GROUP MONTPELLIER FRA
5 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
6 UBFC - Université Bourgogne Franche-Comté [COMUE]
7 SPO - Sciences Pour l'Oenologie
8 Valrhona SAS
9 UMR QualiSud - Démarche intégrée pour l'obtention d'aliments de qualité
2 Ondalys
3 UMR ITAP - Information – Technologies – Analyse Environnementale – Procédés Agricoles
4 CHEMHOUSE RESEARCH GROUP MONTPELLIER FRA
5 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
6 UBFC - Université Bourgogne Franche-Comté [COMUE]
7 SPO - Sciences Pour l'Oenologie
8 Valrhona SAS
9 UMR QualiSud - Démarche intégrée pour l'obtention d'aliments de qualité
Alessandra Biancolillo
- Fonction : Auteur
- PersonId : 1095029
- ORCID : 0000-0002-9461-9597
Belal Gaci
- Fonction : Auteur
- PersonId : 1140382
- ORCID : 0000-0003-4986-7038
Hélène Labouré
- Fonction : Auteur
- PersonId : 175581
- IdHAL : helene-laboure
- ORCID : 0000-0002-8173-6145
- IdRef : 116007613
Veronique Cheynier
- Fonction : Auteur
- PersonId : 736561
- IdHAL : veronique-cheynier
- ORCID : 0000-0001-7759-284X
- IdRef : 087750775
Nicolas Sommerer
- Fonction : Auteur
- PersonId : 169920
- IdHAL : nicolassommerer
- ORCID : 0000-0001-9424-7685
- IdRef : 237434350
Renaud Boulanger
- Fonction : Auteur
- PersonId : 1078118
- ORCID : 0000-0001-9396-5634
- IdRef : 164988041
Fabrice Davrieux
- Fonction : Auteur
- PersonId : 772011
- ORCID : 0000-0002-7490-3611
Jean-Michel Roger
- Fonction : Auteur
- PersonId : 756502
- IdHAL : jean-michel-roger
- ORCID : 0000-0003-2123-5266
- IdRef : 112046711
Résumé
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36 different descriptors) attributable to chocolate flavor. The same samples were analyzed by six different techniques: Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS), High-Performance Liquid Chromatography (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) for polyphenol quantification, 3D front face fluorescence Spectroscopy and Near Infrared Spectroscopy (NIRS). A multi-block classification approach (Sequential and Orthogonalized-Partial Least Squares – SO-PLS) has been used, in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
Format du dépôt | Notice |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
Multi-block classification of chocolate and cocoa samples into sensory poles
|
Résumé |
en
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36 different descriptors) attributable to chocolate flavor. The same samples were analyzed by six different techniques: Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS), High-Performance Liquid Chromatography (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) for polyphenol quantification, 3D front face fluorescence Spectroscopy and Near Infrared Spectroscopy (NIRS). A multi-block classification approach (Sequential and Orthogonalized-Partial Least Squares – SO-PLS) has been used, in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
|
Auteur(s) |
Alessandra Biancolillo
1
, Sebastien Preys
2
, Belal Gaci
3, 4
, Jean-Luc Le-Quere
5, 6
, Hélène Labouré
5, 6
, Zoe Deuscher
5, 6
, Veronique Cheynier
7
, Nicolas Sommerer
7
, Noemie Fayeulle
7
, Pierre Costet
8
, Clotilde Hue
8
, Renaud Boulanger
9
, Karine Alary
9
, Marc Lebrun
9
, Marie Christine Lahon
9
, Gilles Morel
9
, Isabelle Maraval
9
, Fabrice Davrieux
9
, Jean-Michel Roger
3, 4
1
UNIVAQ -
Università degli Studi dell'Aquila = University of L'Aquila
( 301597 )
- Via Giovanni Di Vincenzo 16/B, 67100 L'Aquila
- Italie
2
Ondalys
( 325652 )
- Clapiers
- France
3
UMR ITAP -
Information – Technologies – Analyse Environnementale – Procédés Agricoles
( 1002478 )
- 361, rue J.F. Breton - BP 5095 - 34033 Montpellier Cedex 1
- France
4
CHEMHOUSE RESEARCH GROUP MONTPELLIER FRA
( 1029964 )
- France
5
CSGA -
Centre des Sciences du Goût et de l'Alimentation [Dijon]
( 1002225 )
- Université de Bourgogne - Bât. CSG - 9E Bd Jeanne d'Arc - 21000 Dijon
- France
6
UBFC -
Université Bourgogne Franche-Comté [COMUE]
( 426438 )
- 32, avenue de l’observatoire
25000 BESANCON
- France
7
SPO -
Sciences Pour l'Oenologie
( 1002152 )
- France
8
Valrhona SAS
( 559303 )
- Tain L'Hermitage
- France
9
UMR QualiSud -
Démarche intégrée pour l'obtention d'aliments de qualité
( 1063330 )
- 73 rue Jean-François Breton
34398 Montpellier Cedex 5, France
- France
|
Audience |
Internationale
|
Date de publication |
2021-03-15
|
Langue du document |
Anglais
|
Nom de la revue |
|
Vulgarisation |
Non
|
Comité de lecture |
Oui
|
Volume |
340
|
Page/Identifiant |
127904
|
URL éditeur |
http://www.sciencedirect.com/science/article/pii/S0308814620317660
|
Public visé |
Scientifique
|
Sous-type de document pour les Articles |
Research article
|
Projet(s) ANR |
|
Domaine(s) |
|
Collaboration/Projet |
|
Financement |
|
Mots-clés |
en
chocolate, cocoa beans, multi-block, spectroscopy, chromatography, classification, sensory analysis
|
DOI | 10.1016/j.foodchem.2020.127904 |
Pubmed Id | 32890856 |
UT key WOS | 000594653400012 |
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