Braga, Soraia Cristina Gonzaga Neves published the artcileHarvest influence in volatile composition of chocolates produced with hybrid varieties of Bahia’s cocoa was investigated using GC × GC-QMS and chemometrics, Computed Properties of 14667-55-1, the main research area is cocoa bean chocolate benzaldehyde acetic acid trimethylpyrazine GCQMS Bahia.
Cocoa varieties are important in Brazil due to their resistance to “”witch’s broom”” disease. In this work, the chromatog. profiles of chocolates produced from eleven cocoa varieties harvested from two different harvests were analyzed. A total of 22 samples were analyzed by comprehensive two-dimensional gas chromatog. coupled to mass spectrometry (GC × GC-MS), using headspace solid phase microextration (HS-SPME). Multiway principal component anal. (MPCA) were conducted to study the differences between the two harvests. Two principal components were responsible for the separation of the profiles between the harvests and their resp. loadings were evaluated. Hydrocarbons were the principal group responsible for this separation, as some pyrazines and aldehydes.
BrJAC–Brazilian Journal of Analytical Chemistry published new progress about Chocolate. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.