RESEARCH TRENDS ON INFRARED SPECTROSCOPY FOR COCOA QUALITY: A BIBLIOMETRIC STUDY USING VOSVIEWER
Abstract
Infrared spectroscopy is a non-invasive analytical method that is particularly effective for evaluating the chemical makeup and physical quality of cocoa beans. It offers rapid results, minimal sample preparation, low operational costs, and is environmentally sustainable. However, only a limited number of studies have explored the use of infrared spectroscopy in cocoa. This study aims to investigate the research focus concerning the application of Infrared Spectroscopy Technology in cocoa commodities. The methodology employed includes a literature review with a bibliometric analysis approach and systematic literature review : identification, screening, eligibility, and inclusion. The data were collected from the Scopus database. The study results indicate an increase in publications related to the application of Infrared Spectroscopy Technology in cocoa commodities from 1988 to 2024, particularly from 2022 to 2023. Most research papers were published in Q1 journals, with Brazil leading in publications followed by other countries.New themes that emerge in research regarding related to infrared spectroscopy in cocoa include chemical structure, physicochemical properties, chemometrics, and thermogravimetric analysis. This research offers important insights into the present state and future prospects of infrared spectroscopy in cocoa analysis, emphasizing its importance in enhancing cocoa quality assessment and production efficiency in the chocolate industry. By exploring previous research, this study seeks to offer a deeper understanding of the role and potential of infrared spectroscopy technology. This paper conducts a bibliographic review of global studies related to technological applications of infrared spectroscopy in cocoa research, aiming to highlight worldwide scientific contributions and identify prevailing research trends in the field.
References
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Aleixandre-Tudo, J. L., Castello-Cogollos, L., Aleixandre, J. L., & Aleixandre-Benavent, R. (2022). Chemometrics in food science and technology: A bibliometric study. Chemometrics and Intelligent Laboratory Systems, 222(November 2021), 104514. https://doi.org/10.1016/j.chemolab.2022.104514
Ayoub, A., Amin, R., & Wani, Z. A. (2023). Exploring the Impact of Altmetrics in Relation to Citation Count and SCImago Journal Rank (SJR). Journal of Scientometric Research, 12(3), 603–608.
Baas, J., Schotten, M., Plume, A., Côté, G., & Karimi, R. (2020). Scopus as a curated, high-quality bibliometric data source for academic research in quantitative science studies. Quantitative Science Studies, 1(1), 377–386. https://doi.org/10.1162/qss_a_00019
Barišić, V., Kopjar, M., Jozinović, A., Flanjak, I., Ačkar, Đ., Miličević, B., … Babić, J. (2019). The chemistry behind chocolate production. Molecules, 24(17), 3163.
Beć, K. B., Grabska, J., & Huck, C. W. (2021). Current and future research directions in computer-aided near-infrared spectroscopy: A perspective. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 254. https://doi.org/10.1016/j.saa.2021.119625
Castillejos-Mijangos, L. A., Acosta-Caudillo, A., Gallardo-Velázquez, T., Osorio-Revilla, G., & Jiménez-Martínez, C. (2022). Uses of FT-MIR spectroscopy and multivariate analysis in quality control of coffee, cocoa, and commercially important spices. Foods, 11(4), 579.
Che Man, Y. B., Syahariza, Z. A., Mirghani, M. E. S., Jinap, S., & Bakar, J. (2005). Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy. Food Chemistry, 90(4), 815–819. https://doi.org/10.1016/j.foodchem.2004.05.029
Cortés, V., Blasco, J., Aleixos, N., Cubero, S., & Talens, P. (2019). Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review. Trends in Food Science & Technology, 85, 138–148.
Dorin, B. (2003). From Ivorian cocoa bean to French dark chocolate tablet. Price Transmission, Value Sharing and North/South Competition Policy. Montpellier: CIRAD.
Edwards, K., Manley, M., Hoffman, L. C., & Williams, P. J. (2021). Non-destructive spectroscopic and imaging techniques for the detection of processed meat fraud. Foods, 10(2), 448.
Farghal, H. H., Mansour, S. T., Khattab, S., Zhao, C., & Farag, M. A. (2022). A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds. Food Chemistry, 394, 133529.
Fazal, S., Jayasree, A., Sasidharan, S., Koyakutty, M., Nair, S. V, & Menon, D. (2014). Green synthesis of anisotropic gold nanoparticles for photothermal therapy of cancer. ACS Applied Materials & Interfaces, 6(11), 8080–8089.
Forte, M., Currò, S., Van de Walle, D., Dewettinck, K., Mirisola, M., Fasolato, L., & Carletti, P. (2023). Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS). Foods, 12(1), 1–17. https://doi.org/10.3390/foods12010004
Freitag, S., Sulyok, M., Logan, N., Elliott, C. T., & Krska, R. (2022). The potential and applicability of infrared spectroscopic methods for the rapid screening and routine analysis of mycotoxins in food crops. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5199–5224.
Giacometti, J., Jolić, S. M., & Josić, D. (2015). Cocoa processing and impact on composition. In Processing and impact on active components in food (pp. 605–612). Elsevier.
Gupta, M., Khan, M. A., Butola, R., & Singari, R. M. (2022). Advances in applications of Non-Destructive Testing (NDT): A review. Advances in Materials and Processing Technologies, 8(2), 2286–2307.
Hinneh, M. (2020). Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality. Ghent University.
Johnson, J. B., Walsh, K. B., Naiker, M., & Ameer, K. (2023). The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review. Molecules, 28(7). https://doi.org/10.3390/molecules28073215
Kharbach, M., Alaoui Mansouri, M., Taabouz, M., & Yu, H. (2023). Current application of advancing spectroscopy techniques in food analysis: data handling with chemometric approaches. Foods, 12(14), 2753.
Kutsanedzie, F. Y. H., Chen, Q., Hassan, M. M., Yang, M., Sun, H., & Rahman, M. H. (2018). Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution. Food Chemistry, 240, 231–238. https://doi.org/10.1016/j.foodchem.2017.07.117
Lezoche, M., Hernandez, J. E., Díaz, M. del M. E. A., Panetto, H., & Kacprzyk, J. (2020). Agri-food 4.0: A survey of the supply chains and technologies for the future agriculture. Computers in Industry, 117, 103187.
Lohumi, S., Lee, S., Lee, H., & Cho, B.-K. (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends in Food Science & Technology, 46(1), 85–98.
Ma, J., Sun, D.-W., Qu, J.-H., Liu, D., Pu, H., Gao, W.-H., & Zeng, X.-A. (2016). Applications of computer vision for assessing quality of agri-food products: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 56(1), 113–127.
Mahato, D. K., Lee, K. E., Kamle, M., Devi, S., Dewangan, K. N., Kumar, P., & Kang, S. G. (2019). Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies. Frontiers in Microbiology, 10(October), 1–10. https://doi.org/10.3389/fmicb.2019.02266
Martín-Martín, A., Thelwall, M., Orduna-Malea, E., & Delgado López-Cózar, E. (2021). Google Scholar, Microsoft Academic, Scopus, Dimensions, Web of Science, and OpenCitations’ COCI: a multidisciplinary comparison of coverage via citations. In Scientometrics (Vol. 126). Springer International Publishing. https://doi.org/10.1007/s11192-020-03690-4
Mason, S., & Singh, L. (2022). When a journal is both at the ‘top’and the ‘bottom’: the illogicality of conflating citation-based metrics with quality. Scientometrics, 127(6), 3683–3694.
Mohadab, M. El, Bouikhalene, B., & Safi, S. (2020). Bibliometric method for mapping the state of the art of scientific production in Covid-19. Chaos, Solitons and Fractals, 139, 110052. https://doi.org/10.1016/j.chaos.2020.110052
Montoya, F. G., Alcayde, A., Baños, R., & Manzano-Agugliaro, F. (2018). A fast method for identifying worldwide scientific collaborations using the Scopus database. Telematics and Informatics, 35(1), 168–185. https://doi.org/10.1016/j.tele.2017.10.010
Munawar, A. A., Zulfahrizal, Z., Hayati, R., & Syahrul. (2022). Agricultural products quality determination by means of near infrared spectroscopy. IOP Conference Series: Earth and Environmental Science, 951(1). https://doi.org/10.1088/1755-1315/951/1/012112
Odularu, A. T. (2020). Worthwhile relevance of infrared spectroscopy in characterization of samples and concept of infrared spectroscopy-based synchrotron radiation. Journal of Spectroscopy, 2020, 1–11.
Perez, M. (2021). Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Critical Reviews in Food Science and Nutrition, Vol. 62, pp. 475–489. https://doi.org/10.1080/10408398.2020.1819769
Quelal‐Vásconez, M. A., Lerma‐García, M. J., Pérez‐Esteve, É., Talens, P., & Barat, J. M. (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.
Saadatkhah, N., Carillo Garcia, A., Ackermann, S., Leclerc, P., Latifi, M., Samih, S., … Chaouki, J. (2020). Experimental methods in chemical engineering: Thermogravimetric analysis—TGA. The Canadian Journal of Chemical Engineering, 98(1), 34–43.
Saucier, C., Adebayo, M. A., Lima, E. C., Cataluña, R., Thue, P. S., Prola, L. D. T., … Dotto, G. L. (2015). Microwave-assisted activated carbon from cocoa shell as adsorbent for removal of sodium diclofenac and nimesulide from aqueous effluents. Journal of Hazardous Materials, 289, 18–27. https://doi.org/10.1016/j.jhazmat.2015.02.026
Sitorus, A., & Lapcharoensuk, R. (2022). A COMPREHENSIVE OVERVIEW OF NEAR INFRARED AND INFRARED SPECTROSCOPY FOR DETECTING THE ADULTERATION ON FOOD AND AGROPRODUCTS--A CRITICAL ASSESSMENT. INMATEH-Agricultural Engineering, 67(2).
Teye, E. (2020). Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review. Infrared Physics and Technology, Vol. 104. https://doi.org/10.1016/j.infrared.2019.103127
Triansyah, F. A., Muhammad, I., Rabuandika, A., Siregar, K. D. P., Teapon, N., & Assabana, M. S. (2023). Bibliometric Analysis: Artificial Intelligence (AI) in High School Education. Jurnal Ilmiah Pendidikan Dan Pembelajaran, 7(1), 112–123.
Yusoff, Z. M., Ismail, N., & Nordin, S. A. (2024). Dataset for five recent years (2019–2023) agarwood essential oil research trends: A bibliometric analysis. Data in Brief, 54, 110310.
Achaw, O.-W., & Danso-Boateng, E. (2021). Cocoa processing and chocolate manufacture. In Chemical and Process Industries: With Examples of Industries in Ghana (pp. 267–292). Springer.
Aleixandre-Tudo, J. L., Castello-Cogollos, L., Aleixandre, J. L., & Aleixandre-Benavent, R. (2022). Chemometrics in food science and technology: A bibliometric study. Chemometrics and Intelligent Laboratory Systems, 222(November 2021), 104514. https://doi.org/10.1016/j.chemolab.2022.104514
Ayoub, A., Amin, R., & Wani, Z. A. (2023). Exploring the Impact of Altmetrics in Relation to Citation Count and SCImago Journal Rank (SJR). Journal of Scientometric Research, 12(3), 603–608.
Baas, J., Schotten, M., Plume, A., Côté, G., & Karimi, R. (2020). Scopus as a curated, high-quality bibliometric data source for academic research in quantitative science studies. Quantitative Science Studies, 1(1), 377–386. https://doi.org/10.1162/qss_a_00019
Barišić, V., Kopjar, M., Jozinović, A., Flanjak, I., Ačkar, Đ., Miličević, B., … Babić, J. (2019). The chemistry behind chocolate production. Molecules, 24(17), 3163.
Beć, K. B., Grabska, J., & Huck, C. W. (2021). Current and future research directions in computer-aided near-infrared spectroscopy: A perspective. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 254. https://doi.org/10.1016/j.saa.2021.119625
Castillejos-Mijangos, L. A., Acosta-Caudillo, A., Gallardo-Velázquez, T., Osorio-Revilla, G., & Jiménez-Martínez, C. (2022). Uses of FT-MIR spectroscopy and multivariate analysis in quality control of coffee, cocoa, and commercially important spices. Foods, 11(4), 579.
Che Man, Y. B., Syahariza, Z. A., Mirghani, M. E. S., Jinap, S., & Bakar, J. (2005). Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy. Food Chemistry, 90(4), 815–819. https://doi.org/10.1016/j.foodchem.2004.05.029
Cortés, V., Blasco, J., Aleixos, N., Cubero, S., & Talens, P. (2019). Monitoring strategies for quality control of agricultural products using visible and near-infrared spectroscopy: A review. Trends in Food Science & Technology, 85, 138–148.
Dorin, B. (2003). From Ivorian cocoa bean to French dark chocolate tablet. Price Transmission, Value Sharing and North/South Competition Policy. Montpellier: CIRAD.
Edwards, K., Manley, M., Hoffman, L. C., & Williams, P. J. (2021). Non-destructive spectroscopic and imaging techniques for the detection of processed meat fraud. Foods, 10(2), 448.
Farghal, H. H., Mansour, S. T., Khattab, S., Zhao, C., & Farag, M. A. (2022). A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds. Food Chemistry, 394, 133529.
Fazal, S., Jayasree, A., Sasidharan, S., Koyakutty, M., Nair, S. V, & Menon, D. (2014). Green synthesis of anisotropic gold nanoparticles for photothermal therapy of cancer. ACS Applied Materials & Interfaces, 6(11), 8080–8089.
Forte, M., Currò, S., Van de Walle, D., Dewettinck, K., Mirisola, M., Fasolato, L., & Carletti, P. (2023). Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS). Foods, 12(1), 1–17. https://doi.org/10.3390/foods12010004
Freitag, S., Sulyok, M., Logan, N., Elliott, C. T., & Krska, R. (2022). The potential and applicability of infrared spectroscopic methods for the rapid screening and routine analysis of mycotoxins in food crops. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5199–5224.
Giacometti, J., Jolić, S. M., & Josić, D. (2015). Cocoa processing and impact on composition. In Processing and impact on active components in food (pp. 605–612). Elsevier.
Gupta, M., Khan, M. A., Butola, R., & Singari, R. M. (2022). Advances in applications of Non-Destructive Testing (NDT): A review. Advances in Materials and Processing Technologies, 8(2), 2286–2307.
Hinneh, M. (2020). Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality. Ghent University.
Johnson, J. B., Walsh, K. B., Naiker, M., & Ameer, K. (2023). The Use of Infrared Spectroscopy for the Quantification of Bioactive Compounds in Food: A Review. Molecules, 28(7). https://doi.org/10.3390/molecules28073215
Kharbach, M., Alaoui Mansouri, M., Taabouz, M., & Yu, H. (2023). Current application of advancing spectroscopy techniques in food analysis: data handling with chemometric approaches. Foods, 12(14), 2753.
Kutsanedzie, F. Y. H., Chen, Q., Hassan, M. M., Yang, M., Sun, H., & Rahman, M. H. (2018). Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution. Food Chemistry, 240, 231–238. https://doi.org/10.1016/j.foodchem.2017.07.117
Lezoche, M., Hernandez, J. E., Díaz, M. del M. E. A., Panetto, H., & Kacprzyk, J. (2020). Agri-food 4.0: A survey of the supply chains and technologies for the future agriculture. Computers in Industry, 117, 103187.
Lohumi, S., Lee, S., Lee, H., & Cho, B.-K. (2015). A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends in Food Science & Technology, 46(1), 85–98.
Ma, J., Sun, D.-W., Qu, J.-H., Liu, D., Pu, H., Gao, W.-H., & Zeng, X.-A. (2016). Applications of computer vision for assessing quality of agri-food products: a review of recent research advances. Critical Reviews in Food Science and Nutrition, 56(1), 113–127.
Mahato, D. K., Lee, K. E., Kamle, M., Devi, S., Dewangan, K. N., Kumar, P., & Kang, S. G. (2019). Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies. Frontiers in Microbiology, 10(October), 1–10. https://doi.org/10.3389/fmicb.2019.02266
Martín-Martín, A., Thelwall, M., Orduna-Malea, E., & Delgado López-Cózar, E. (2021). Google Scholar, Microsoft Academic, Scopus, Dimensions, Web of Science, and OpenCitations’ COCI: a multidisciplinary comparison of coverage via citations. In Scientometrics (Vol. 126). Springer International Publishing. https://doi.org/10.1007/s11192-020-03690-4
Mason, S., & Singh, L. (2022). When a journal is both at the ‘top’and the ‘bottom’: the illogicality of conflating citation-based metrics with quality. Scientometrics, 127(6), 3683–3694.
Mohadab, M. El, Bouikhalene, B., & Safi, S. (2020). Bibliometric method for mapping the state of the art of scientific production in Covid-19. Chaos, Solitons and Fractals, 139, 110052. https://doi.org/10.1016/j.chaos.2020.110052
Montoya, F. G., Alcayde, A., Baños, R., & Manzano-Agugliaro, F. (2018). A fast method for identifying worldwide scientific collaborations using the Scopus database. Telematics and Informatics, 35(1), 168–185. https://doi.org/10.1016/j.tele.2017.10.010
Munawar, A. A., Zulfahrizal, Z., Hayati, R., & Syahrul. (2022). Agricultural products quality determination by means of near infrared spectroscopy. IOP Conference Series: Earth and Environmental Science, 951(1). https://doi.org/10.1088/1755-1315/951/1/012112
Odularu, A. T. (2020). Worthwhile relevance of infrared spectroscopy in characterization of samples and concept of infrared spectroscopy-based synchrotron radiation. Journal of Spectroscopy, 2020, 1–11.
Perez, M. (2021). Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Critical Reviews in Food Science and Nutrition, Vol. 62, pp. 475–489. https://doi.org/10.1080/10408398.2020.1819769
Quelal‐Vásconez, M. A., Lerma‐García, M. J., Pérez‐Esteve, É., Talens, P., & Barat, J. M. (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.
Saadatkhah, N., Carillo Garcia, A., Ackermann, S., Leclerc, P., Latifi, M., Samih, S., … Chaouki, J. (2020). Experimental methods in chemical engineering: Thermogravimetric analysis—TGA. The Canadian Journal of Chemical Engineering, 98(1), 34–43.
Saucier, C., Adebayo, M. A., Lima, E. C., Cataluña, R., Thue, P. S., Prola, L. D. T., … Dotto, G. L. (2015). Microwave-assisted activated carbon from cocoa shell as adsorbent for removal of sodium diclofenac and nimesulide from aqueous effluents. Journal of Hazardous Materials, 289, 18–27. https://doi.org/10.1016/j.jhazmat.2015.02.026
Sitorus, A., & Lapcharoensuk, R. (2022). A COMPREHENSIVE OVERVIEW OF NEAR INFRARED AND INFRARED SPECTROSCOPY FOR DETECTING THE ADULTERATION ON FOOD AND AGROPRODUCTS--A CRITICAL ASSESSMENT. INMATEH-Agricultural Engineering, 67(2).
Teye, E. (2020). Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review. Infrared Physics and Technology, Vol. 104. https://doi.org/10.1016/j.infrared.2019.103127
Triansyah, F. A., Muhammad, I., Rabuandika, A., Siregar, K. D. P., Teapon, N., & Assabana, M. S. (2023). Bibliometric Analysis: Artificial Intelligence (AI) in High School Education. Jurnal Ilmiah Pendidikan Dan Pembelajaran, 7(1), 112–123.
Yusoff, Z. M., Ismail, N., & Nordin, S. A. (2024). Dataset for five recent years (2019–2023) agarwood essential oil research trends: A bibliometric analysis. Data in Brief, 54, 110310.
Published
2025-02-24
How to Cite
LISTANTI, Riana et al.
RESEARCH TRENDS ON INFRARED SPECTROSCOPY FOR COCOA QUALITY: A BIBLIOMETRIC STUDY USING VOSVIEWER.
Journal of Agricultural and Biosystem Engineering Research, [S.l.], v. 5, n. 2, p. 125-137, feb. 2025.
ISSN 2776-821X.
Available at: <https://jos.unsoed.ac.id/index.php/jaber/article/view/16299>. Date accessed: 19 july 2025.
doi: https://doi.org/10.20884/1.jaber.2024.5.2.16299.
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Articles
