| Title |
Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses
|
|---|---|
| Published in |
Journal of Food Science and Technology, April 2018
|
| DOI | 10.1007/s13197-018-3163-5 |
| Pubmed ID | |
| Authors |
Douglas Fernandes Barbin, Leonardo Fonseca Maciel, Carlos Henrique Vidigal Bazoni, Margareth da Silva Ribeiro, Rosemary Duarte Sales Carvalho, Eliete da Silva Bispo, Maria da Pureza Spínola Miranda, Elisa Yoko Hirooka |
| Abstract |
Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of NIR spectroscopy as a potential analytical method to classify different varieties and predict the chemical composition of cocoa. Chemical composition and colour features were determined by traditional methods and then related with the spectral information by partial least-squares regression. Several mathematical pre-processing methods including first and second derivatives, standard normal variate and multiplicative scatter correction were applied to study the influence of spectral variations. The results of chemical composition analysis and colourimetric measurements show significant differences between varieties. NIR spectra of samples exhibited characteristic profiles for each variety and principal component analysis showed different varieties in according to spectral features. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Switzerland | 1 | 50% |
| Spain | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 2 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 58 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 10 | 17% |
| Researcher | 8 | 14% |
| Student > Bachelor | 7 | 12% |
| Student > Ph. D. Student | 5 | 9% |
| Student > Doctoral Student | 4 | 7% |
| Other | 4 | 7% |
| Unknown | 20 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 13 | 22% |
| Engineering | 7 | 12% |
| Chemistry | 6 | 10% |
| Chemical Engineering | 2 | 3% |
| Physics and Astronomy | 1 | 2% |
| Other | 3 | 5% |
| Unknown | 26 | 45% |
Attention Score in Context
This research output has an Altmetric Attention Score of 10. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 July 2023.
All research outputs
#3,198,770
of 24,203,404 outputs
Outputs from Journal of Food Science and Technology
#174
of 1,533 outputs
Outputs of similar age
#59,033
of 300,279 outputs
Outputs of similar age from Journal of Food Science and Technology
#2
of 77 outputs
Altmetric has tracked 24,203,404 research outputs across all sources so far. Compared to these this one has done well and is in the 86th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,533 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.2. This one has done well, scoring higher than 87% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 300,279 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 80% of its contemporaries.
We're also able to compare this research output to 77 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 98% of its contemporaries.