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) : pp. 2723-2731.

Journal article ; 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

Abstract : 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 - Food composition
Q02 - Food processing and preservation
F60 - Plant physiology and biochemistry
U30 - Research methods

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

Auteurs et affiliations

  • Fayeulle Noémie, INRA (FRA) - auteur correspondant
  • Meudec Emmanuelle, INRA (FRA)
  • Boulet Jean-Claude, INRA (FRA)
  • Vallverdu-Queralt Anna, INRA (FRA)
  • Hue Clotilde, Chocolaterie Valrhona (FRA)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
  • Cheynier Véronique, INRA (FRA)
  • Sommerer Nicolas, INRA (FRA)

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