An untargeted metabolomic assessment of cocoa beans during fermentation

Article English OPEN
Mayorga Gross, Ana Lucía; Quirós Guerrero, Luis Manuel; Fourny, G.; Vaillant Barka, Fabrice;
(2016)
  • Related identifiers: doi: 10.1016/j.foodres.2016.04.017
  • Subject: Spectrométrie de masse | Plante transgénique | http://aims.fao.org/aos/agrovoc/c_7933 | Oligopeptides | http://aims.fao.org/aos/agrovoc/c_5372 | Fève de cacao | http://aims.fao.org/aos/agrovoc/c_35977 | http://aims.fao.org/aos/agrovoc/c_27619 | http://aims.fao.org/aos/agrovoc/c_12421 | Metabolomics | U40 - Méthodes de relevé | Mass spectrometry | http://aims.fao.org/aos/agrovoc/c_2855 | http://aims.fao.org/aos/agrovoc/c_1920 | Métabolisme | Q04 - Composition des produits alimentaires | Cocoa | http://aims.fao.org/aos/agrovoc/c_2964 | http://aims.fao.org/aos/agrovoc/c_4769 | Fermentation | http://aims.fao.org/aos/agrovoc/c_1711 | Flavonoïde | http://aims.fao.org/aos/agrovoc/c_7495 | Saccharose | Flavonoids | Q02 - Traitement et conservation des produits alimentaires | Oligopeptide | Méthode d'optimisation
    mesheuropmc: food and beverages

Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic changes that occur throughout the fermentat... View more
Share - Bookmark