“Multi-block classification of chocolate and cocoa samples into sensory poles” is available in Food Chemistry.
This work aimed 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.
A sensory panel investigated several samples of chocolate to separate them into four sensorial poles attributable to chocolate flavor, according to 36 different descriptors.
These same samples were analyzed by 6 different analytical techniques in laboratory:
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- Mass spectrometry- (PTR-ToF-MS),
- Gas Chromatography (SPME-GC-MS),
- Liquid Chromatography (HPLC et UHPLC-QqQ-MS)
- 3D fluorescence Spectroscopy
- Near infrared spectrsocopy (NIRS).
A Multi-block classification has been achieved in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
Alessandra Biancolillo carried out this work in collaboration with several reserachers from INRAe, CIRAD, Valrhona and Ondalys. Sébastien Preys contributed bringing his knowledge on Multi-block analaysis.
Biancolillo, Alessandra & Preys, Sebastien & Gaci, Belal & Le Quéré, J L & Laboure, Helene & Deuscher, Zoé & Cheynier, Veronique & Sommerer, Nicolas & Fayeulle, Noemie & Costet, Pierre & Hue, Clotilde & Renaud, Boulanger & Alary, Karine & Lebrun, Marc & Lahon, Marie & Morel, Gilles & Maraval, Isabelle & Davrieux, Fabrice & Roger, Jean-Michel. (2020). Multi-block classification of chocolate and cocoa samples into sensory poles. Food Chemistry. 340.127904. 10.1016/j.foodchem.2020.127904.
