publication . Article . 2016

An untargeted metabolomic assessment of cocoa beans during fermentation

A.L. Mayorga-Gross; L.M. Quirós-Guerrero; G. Fourny; F. Vaillant;
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  • Published: 01 Nov 2016 Journal: Food Research International, volume 89, pages 901-909 (issn: 0963-9969, Copyright policy)
  • Publisher: Elsevier BV
  • Country: France
Abstract
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 fermentation process were explored. Genetically undefined cocoa varieties from Trinidad and Tobago (n = 3), Costa Rica (n = 1) and one clone IMC-67 (n = 3) were subjected to spontaneous fermentation using farm-based and pilot plant controlled conditions. Samples were collected daily, and acetone/water/acetic acid (70/29.5/0.5%) extracts were obtained and measured using a UPLC-ESI+-Q-Tof-MS system. Analysis...
Subjects
free text keywords: Cocoa, Flavonoids, Oligopeptides, Mass spectrometry, Metabolomics, Fermentation, Acetone, chemistry.chemical_compound, chemistry, Sucrose, Proanthocyanidin, Amino acid, chemistry.chemical_classification, Catechin, Acetic acid, Biochemistry, Q02 - Traitement et conservation des produits alimentaires, U40 - Méthodes de relevé, Q04 - Composition des produits alimentaires, Fève de cacao, Flavonoïde, Spectrométrie de masse, Oligopeptide, Métabolisme, Plante transgénique, Saccharose, Méthode d'optimisation, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_2964, http://aims.fao.org/aos/agrovoc/c_12421, http://aims.fao.org/aos/agrovoc/c_35977, http://aims.fao.org/aos/agrovoc/c_4769, http://aims.fao.org/aos/agrovoc/c_27619, http://aims.fao.org/aos/agrovoc/c_7495, http://aims.fao.org/aos/agrovoc/c_5372, http://aims.fao.org/aos/agrovoc/c_7933, http://aims.fao.org/aos/agrovoc/c_1920
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publication . Article . 2016

An untargeted metabolomic assessment of cocoa beans during fermentation

A.L. Mayorga-Gross; L.M. Quirós-Guerrero; G. Fourny; F. Vaillant;