Feasibility study on the use of Fourier transform near-infrared spectroscopy together with chemometrics to discriminate and quantify adulteration in cocoa beans

By E. Teye, Xingyi Huang, Wu Lei, H. Dai. 2014

55 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/cdb95740bedae540742b0cc9be552b224dfbd9bb

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In Analytical Chemistry

1. R. Poppi

Citations in the corpus

• Determination of Geographical Origin and Anthocyanin Content of Black Goji Berry (Lycium ruthenicum Murr.) Using Near-Infrared Spectroscopy and Chemometrics (2017, unknown): “Many articles (Lohumi et al. 2014; Teye et al. 2014; Wang et al. 2014) have shown that NIR should be a suitable technique for research and development of a novel analytical method for the discrimination of adulterated and unadulterated samples (Ding et al. 2015).”
• Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy (2018, methodology): “…beans according to geographical origin (Teye et al. 2013); the detection of the adulteration of fermented cocoa beans with unfermented cocoa beans (Teye et al. 2014); evaluation of cocoa fermentation levels through ammonia nitrogen quantification (Hue et al. 2014), and also for determining…”