Fast discrimination of chocolate quality based on average-mass-spectra fingerprints of cocoa polyphenols

Fayeulle Noémie, Meudec Emmanuelle, Boulet Jean-Claude, Vallverdu-Queralt Anna, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas. 2019. Fast discrimination of chocolate quality based on average-mass-spectra fingerprints of cocoa polyphenols. Journal of Agricultural and Food Chemistry, 67 (9) : 2723-2731.

https://doi.org/10.1021/acs.jafc.8b06456

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : This work aims to sort cocoa beans according to chocolate sensory quality and phenolic composition. Prior to the study, cocoa samples were processed into chocolate in a standard manner, and then the chocolate was characterized by sensory analysis, allowing sorting of the samples into four sensory groups. Two objectives were set: first to use average mass spectra as quick cocoa-polyphenol-extract fingerprints and second to use those fingerprints and chemometrics to select the molecules that discriminate chocolate sensory groups. Sixteen cocoa polyphenol extracts were analyzed by liquid chromatography–low-resolution mass spectrometry. Averaging each mass spectrum provided polyphenolic fingerprints, which were combined into a matrix and processed with chemometrics to select the most meaningful molecules for discrimination of the chocolate sensory groups. Forty-four additional cocoa samples were used to validate the previous results. The fingerprinting method proved to be quick and efficient, and the chemometrics highlighted 29 m/z signals of known and unknown molecules, mainly flavan-3-ols, enabling sensory-group discrimination.

Mots-clés Agrovoc : Theobroma cacao, chocolat, composition chimique, polyphénol, HPLC, flaveur

Mots-clés libres : Cocoa, Polyphenolic fingerprint, Mass spectrometry, Chemometrics, Flavan-3-ols

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
F60 - Physiologie et biochimie végétale
U30 - Méthodes de recherche

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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