Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates
Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require only a one - time calibration step versus a method capable of absolute concentration measurem...
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| Veröffentlicht in: | European food research & technology 2013-06, Vol.236 (6), p.963-968 |
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| creator | Dóka, O. Prágai, E. Bicanic, D. Kulcsár, R. Ajtony, Z. |
| description | Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require
only a one
-
time calibration step
versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined
directly
(i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices
L
* and Δ
E
* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. The correlation is highly linear over a wide concentration range (25–50 %). |
| doi_str_mv | 10.1007/s00217-013-1954-5 |
| format | Article |
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only a one
-
time calibration step
versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined
directly
(i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices
L
* and Δ
E
* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. The correlation is highly linear over a wide concentration range (25–50 %).</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-013-1954-5</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>Agriculture ; Analytical Chemistry ; Beans ; Biotechnology ; Caffeine ; Calibration ; Candy industry ; Chemistry ; Chemistry and Materials Science ; Chocolate ; Cocoa ; Colorimetry ; Food ; Food Science ; Forestry ; Hydrochloric acid ; Ingredients ; Liquid chromatography ; Liquor ; Oils & fats ; Original Paper ; Polyphenols ; Potassium ; Sample preparation ; Solids ; Spectroscopy ; Spectrum analysis ; Studies</subject><ispartof>European food research & technology, 2013-06, Vol.236 (6), p.963-968</ispartof><rights>Springer-Verlag Berlin Heidelberg 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-5b42173833254c684018e250517361cf14f6a349000ec080ecc9ea192741d51c3</citedby><cites>FETCH-LOGICAL-c316t-5b42173833254c684018e250517361cf14f6a349000ec080ecc9ea192741d51c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-013-1954-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-013-1954-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Dóka, O.</creatorcontrib><creatorcontrib>Prágai, E.</creatorcontrib><creatorcontrib>Bicanic, D.</creatorcontrib><creatorcontrib>Kulcsár, R.</creatorcontrib><creatorcontrib>Ajtony, Z.</creatorcontrib><title>Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require
only a one
-
time calibration step
versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined
directly
(i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices
L
* and Δ
E
* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. 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Food Res Technol</stitle><date>2013-06-01</date><risdate>2013</risdate><volume>236</volume><issue>6</issue><spage>963</spage><epage>968</epage><pages>963-968</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require
only a one
-
time calibration step
versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined
directly
(i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices
L
* and Δ
E
* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. The correlation is highly linear over a wide concentration range (25–50 %).</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-013-1954-5</doi><tpages>6</tpages></addata></record> |
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| source | SpringerLink Journals |
| subjects | Agriculture Analytical Chemistry Beans Biotechnology Caffeine Calibration Candy industry Chemistry Chemistry and Materials Science Chocolate Cocoa Colorimetry Food Food Science Forestry Hydrochloric acid Ingredients Liquid chromatography Liquor Oils & fats Original Paper Polyphenols Potassium Sample preparation Solids Spectroscopy Spectrum analysis Studies |
| title | Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates |
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