Determination of cocoa purine content by near infrared spectroscopy

Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Cros Emile. 2003. Determination of cocoa purine content by near infrared spectroscopy. In : 14th International Cocoa Research Conference, 13-18 October 2003, Accra, Ghana. Montpellier : Cirad, 1 p. Conférence Internationale sur la Recherche Cacaoyère. 14, Accra, Ghana, 13 October 2003/18 October 2003.

Published version - Anglais
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Autre titre : Détermination de la teneur en purine du cacao par spectroscopie dans le proche infrarouge

Abstract : Caffeine and theobromine are involved in cocoa flavour development. Measurement of their contents is still used to determine the cocoa content of chocolate. It also seems to be accepted that the contents of these two compounds are linked to genetic and geographical origin. This study, which was conducted on cocoa varieties of different geographical origins, showed that near infrared spectroscopy can be a rapid and non-destructive alternative for determining these compounds. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de cacao, Purine, Caféine, Théobromine, Technique analytique, Spectroscopie infrarouge, Variation génétique, Provenance

Mots-clés géographiques Agrovoc : Côte d'Ivoire, Venezuela (République bolivarienne du), Trinité-et-Tobago

Classification Agris : Q04 - Food composition
U30 - Research methods

Auteurs et affiliations

  • Davrieux Fabrice, CIRAD-CP-CACAO (FRA)
  • Assemat Sophie, CIRAD-CP-CACAO (FRA)
  • Boulanger Renaud, CIRAD-CP-CACAO (FRA) ORCID: 0000-0001-9396-5634
  • Cros Emile, CIRAD-CP-CACAO (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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