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Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods

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Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods

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dc.contributor.author Quelal-Vásconez, Maribel Alexandra es_ES
dc.contributor.author Lerma-García, María Jesús es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2021-05-01T03:30:57Z
dc.date.available 2021-05-01T03:30:57Z
dc.date.issued 2020-03 es_ES
dc.identifier.issn 1541-4337 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165834
dc.description.abstract [EN] Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives. es_ES
dc.description.sponsorship The authors wish to acknowledge the financial assistance provided by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2). Maribel Quelal Vásconez thanks the Ministry Higher Education, Science, Technology, and Innovation (SENESCYT) of the Republic of Ecuador for her PhD grant. es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Comprehensive Reviews in Food Science and Food Safety es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Authenticity control es_ES
dc.subject Chemometrics es_ES
dc.subject Cocoa quality roadmap es_ES
dc.subject Multivariate analysis es_ES
dc.subject Nondestructive methods es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1541-4337.12522 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTC-2016-5241-2/ES/Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Quelal-Vásconez, MA.; Lerma-García, MJ.; Pérez-Esteve, É.; Talens Oliag, P.; Barat Baviera, JM. (2020). Roadmap of cocoa quality and authenticity control in the industry: a review of conventional and alternative methods. Comprehensive Reviews in Food Science and Food Safety. 19(2):448-478. https://doi.org/10.1111/1541-4337.12522 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/1541-4337.12522 es_ES
dc.description.upvformatpinicio 448 es_ES
dc.description.upvformatpfin 478 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 19 es_ES
dc.description.issue 2 es_ES
dc.identifier.pmid 33325183 es_ES
dc.relation.pasarela S\401088 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Secretaría de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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