Determination of biochemistry composition of cocoa powder using near infrared spectroscopy

Davrieux Fabrice, Boulanger Renaud, Assemat Sophie, Portillo Elvis, Alvarez C., Sukha Darin A., Cros Emile. 2007. Determination of biochemistry composition of cocoa powder using near infrared spectroscopy. In : Proceedings of Euro Food Chem XIV : Food quality, an issue of molecule based science, Paris, 29-31 August 2007. SFC. Paris : SFC, pp. 463-466. International Conference Euro Food Chem on Chemistry of food, molecular gastronomy and chemistry of food processing. 14, Paris, France, 29 August 2007/31 August 2007.

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Autre titre : Détermination de la composition biochimique de la poudre de cacao à l'aide de la spectrométrie proche infrarouge

Abstract : The biochemical composition of cocoa powder can be connected to quality characterization. However, analysis of biochemical components is generally carried out following long extraction protocol and requiring the use of great quantity of solvents depending of the compounds analysed. In order to limit these inconvenient, we developed models by near infrared spectrometry to determine quantity of certain components of cocoa powder. This technique is a fast and non destructive tool which makes possible to work in complex matrix after having built up a representative data base. (Résumé d'auteur)

Mots-clés Agrovoc : Cacao en poudre, Composition chimique, Spectroscopie infrarouge, Qualité

Classification Agris : Q04 - Food composition
U30 - Research methods

Auteurs et affiliations

  • Davrieux Fabrice, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
  • Assemat Sophie, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Portillo Elvis, CIRAD-CP-UPR Qualité produits pérennes (FRA)
  • Alvarez C., UCV (VEN)
  • Sukha Darin A., UWI (TTO)
  • Cros Emile, CIRAD-PERSYST-UMR Qualisud (FRA)

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