Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor...
| Autores principales: | , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
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MDPI
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.12955/2437 https://doi.org/10.3390/metabo11020071 |
| _version_ | 1855028700144205824 |
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| author | Michel, Stephanie Baraka, Luka Franco Ibañez, Alfredo J. Mansurova, Madina |
| author_browse | Baraka, Luka Franco Ibañez, Alfredo J. Mansurova, Madina Michel, Stephanie |
| author_facet | Michel, Stephanie Baraka, Luka Franco Ibañez, Alfredo J. Mansurova, Madina |
| author_sort | Michel, Stephanie |
| collection | Repositorio INIA |
| description | Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product. |
| format | info:eu-repo/semantics/article |
| id | INIA2437 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INIA24372024-02-26T15:26:04Z Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process Michel, Stephanie Baraka, Luka Franco Ibañez, Alfredo J. Mansurova, Madina GC-MS Flavor VOCs Sensory analysis HS-SPME Monitoring manufacturing process https://purl.org/pe-repo/ocde/ford#2.11.01 Gas chromatography Cromatografía de gases Mass spectrometry Espectrometría de masas Organoleptic analysis Análisis organoléptico Chocolate Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product. This research was funded by Programa Nacional de Innovación Agraria, Nº 020-2016-INIA-PNIA/UPMSI/I, and the “The Max Planck Partner Group” (Max Planck Institute for Chemical Ecology–Jena with the Pontificia Universidad Católica del Perú). 2024-02-26T15:26:02Z 2024-02-26T15:26:02Z 2021-01-26 info:eu-repo/semantics/article Michel, S.; Baraka, L. F.; Ibañez, A. J.; & Mansurova, M. (2021). Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process. Metabolites, 11(2), 71. doi: 10.3390/metabo11020071 2218-1989 https://hdl.handle.net/20.500.12955/2437 https://doi.org/10.3390/metabo11020071 eng urn:issn:2218-1989 Metabolites info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ application/pdf application/pdf MDPI CH Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | GC-MS Flavor VOCs Sensory analysis HS-SPME Monitoring manufacturing process https://purl.org/pe-repo/ocde/ford#2.11.01 Gas chromatography Cromatografía de gases Mass spectrometry Espectrometría de masas Organoleptic analysis Análisis organoléptico Chocolate Michel, Stephanie Baraka, Luka Franco Ibañez, Alfredo J. Mansurova, Madina Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title | Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title_full | Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title_fullStr | Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title_full_unstemmed | Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title_short | Mass spectrometry-based flavor monitoring of Peruvian chocolate fabrication process |
| title_sort | mass spectrometry based flavor monitoring of peruvian chocolate fabrication process |
| topic | GC-MS Flavor VOCs Sensory analysis HS-SPME Monitoring manufacturing process https://purl.org/pe-repo/ocde/ford#2.11.01 Gas chromatography Cromatografía de gases Mass spectrometry Espectrometría de masas Organoleptic analysis Análisis organoléptico Chocolate |
| url | https://hdl.handle.net/20.500.12955/2437 https://doi.org/10.3390/metabo11020071 |
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