Multi-block classification of chocolate and cocoa samples into sensory poles

Alessandra Biancolillo; Sebastien Preys; Belal Gaci; Jean-Luc Le-Quere; Hélène Labouré; Zoe Deuscher; Veronique Cheynier; Nicolas Sommerer; Noemie Fayeulle; Pierre Costet; Clotilde Hue; Renaud Boulanger; Karine Alary; Marc Lebrun; Marie Christine Lahon; Gilles Morel; Isabelle Maraval; Fabrice Davrieux; Jean-Michel Roger

doi:10.1016/j.foodchem.2020.127904

Article dans une revue

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, 10} Karine Alary ^{9, 10} Marc Lebrun ^{9, 10} Marie Christine Lahon ^{9, 10} Gilles Morel ^{9, 10} Isabelle Maraval ^{9, 10} Fabrice Davrieux ^{9, 10} Jean-Michel Roger ^{3, 4}

1 UNIVAQ - Università degli Studi dell'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 Chocolaterie Valrhona

9 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

10 Cirad-PERSYST - Département Performances des systèmes de production et de transformation tropicaux

Abstract : 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.

Keywords : chocolate cocoa beans multi-block spectroscopy chromatography classification sensory analysis

Type de document :

Article dans une revue

Domaine :

Sciences du Vivant [q-bio] / Alimentation et Nutrition

Chimie

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https://hal.inrae.fr/hal-02936660
Déposant : Sabine Julien <>
Soumis le : vendredi 11 septembre 2020 - 15:18:29
Dernière modification le : jeudi 12 novembre 2020 - 10:06:09

Multi-block classification of chocolate and cocoa samples into sensory poles

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