Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
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- 作者：Valentina Aciernoa ; b ; valentina.acierno@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Sine Yenerc ; sineyener@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Martin Alewijna ; martin.alewijn@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Franco Biasiolic ; franco.biasioli@fmach.it" class="auth_mail" title="E-mail the corresponding author ; Saskia van Rutha ; b ; saskia.vanruth@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chemometrics ; Chocolate ; Cocoa bean genetic group ; Geographical origin ; PTR-MS ; Volatile compound fingerprint
- 刊名：Food Research International
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：84
- 期：Complete
- 页码：86-95
- 全文大小：1155 K
文摘
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Chocolate VOCs profiles are affected by brand-related processing.
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The influence of cocoa beans botanical and geographical origin could be detected.
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Chemometric tools discriminated chocolates and elucidated relevant VOCs.
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36 spectrometric peaks related to beans and chocolate were tentatively identified.
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PTR-MS was shown to be useful in finding the link of raw material-–finished products.