Barbosa-Pereira, Letricia published the artcileAssessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics, Application In Synthesis of 14667-55-1, the main research area is Theobroma shell volatile fingerprint headspace SPME GC mass spectrometry; Chemical markers; Cocoa bean shell; Cocoa by-product; Cocoa flavour; E-nose; HS-SMPE/GC-qMS; Principal component analysis; Volatile fingerprint.
The cocoa bean shell (CBS) is a main byproduct of cocoa processing, with great potential to be used as an ingredient for functional foods because of its nutritional and flavor properties. This study aimed to characterize and classify CBSs obtained from cocoa beans of diverse cultivars and collected in different geog. origins through their volatile profile assessed using headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME/GC-qMS) and E-nose combined with principal component anal. (PCA). The study provides, for the first time in a representative set of samples, a comprehensive fingerprint and semi-quant. data for >100 volatile organic compounds (VOCs), such as aldehydes, ketones, pyrazines, alcs., and acids. Through PCA, a clear separation of the Criollo cultivar from the other cultivars was achieved with both GC-qMS and E-nose anal. techniques because of the high content of key-aroma VOCs. Several biomarkers identified by GC-qMS, such as 2-hepanol, 2-methylpropanoic acid, and 2,3,5-trimethylpyrazine, recognized as key-aroma compounds for cocoa beans, were found suitable for the classification of CBSs according to their quality and origin. GC-qMS and E-nose appeared to be suitable anal. approaches to classify CBSs, with a high correlation between both anal. techniques. The volatile fingerprint and classification of CBSs could allow for the selection of samples with a specific flavor profile according to the food application and, therefore, constitute an interesting approach to valorise this byproduct as a food ingredient.
Food Research International published new progress about Biomarkers. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Application In Synthesis of 14667-55-1.