Fontes de Oliveira, Luciana published the artcileCorrelating comprehensive two-dimensional gas chromatography volatile profiles of chocolate with sensory analysis, Quality Control of 14667-55-1, the main research area is two dimensional gas chromatog volatile profile chocolate sensory analysis.
The identification of key components relevant to sensory perception of quality from com. chocolate samples was accomplished after chemometric processing of GC x GC-MS (Comprehensive Two dimensional Gas Chromatog. with Mass Spectrometric Detection) profiles corresponding to HS-SPME (Headspace Solid Phase Microextraction) extracts of the samples. Descriptive sensory evaluation of samples was carried out using Optimized Descriptive Profile (ODP) procedures, where sensory attributes of 24 com. chocolate samples were used to classify them in two classes (low and high chocolate flavor). 2D Fisher Ratio anal. was applied to four-way chromatog. data tensors (1st dimension retention time 1tR x 2nd dimension retention time 2tR x m/z x sample), to identify the crucial areas on the chromatograms that resulted on ODP class separation on Principal Component Anal. (PCA) scores plot. Comparing the relevant sections of the chromatograms to the anal. of the corresponding mass spectra, it was possible to assess that most of the information regarding the sample main sensory attributes can be related to only 14 compounds (2,5-dimethylpyrazine, 2,6-dimethyl-4-heptanol, 1-octen-3-ol, trimethylpyrazine, β-pinene, o-cimene, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, benzaldehyde, 1,3,5-trimethylbenzene, 6-methyl-5-hepten-2-one, limonene, benzeneethanol and 1,1-dimethylbutylbenzene) among the complex blend of volatiles found on these extremely complex samples.
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, Quality Control of 14667-55-1.