Quelal-Vasconez, Maribel Alexandra published the artcileAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics, Formula: C7H10N2, the main research area is alkalized cocoa powder volatile profile SBSE GC MS chemometrics; Alkalized cocoa powder; Chemometrics; PARAFAC2; PLS-DA; SBSE-GC–MS; Volatile compounds.
A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatog. mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Anal. 2 (PARAFAC2) automated in PARADISe. Principal component anal. (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant anal. (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive anal. is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.
Food Chemistry published new progress about Alkalinization. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.