Nondestructive authentication of the regional and geographical origin of cocoa beans by using a handheld NIR spectrometer and multivariate algorithm
Author:
Affiliation:
1. University of Cape Coast
2. College of Agriculture and Natural Sciences
3. School of Agriculture
4. Department of Agricultural Engineering
5. Cape Coast
6. Department of Laboratory Technology
Abstract
Traceability in the cocoa bean trade is vital to ensuring quality.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/AY/D0AY00901F
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1. Qualitative Identification of Tea by near Infrared Spectroscopy Based on Soft Independent Modelling of Class Analogy Pattern Recognition
2. Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity
3. Antioxidant capacity and phenolic content of cocoa beans
4. Flavour evaluation of chocolate formulated from cocoa beans from different countries
5. Identification and quantification of the free sugars in cocoa beans
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