Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry

Pérez, Ricardo; Ruiz‐Matute, Ana I.; Corno, Marcello; Kuhnert, Nikolai

doi:10.1016/j.chroma.2018.11.033

Cited by 16 publications

(4 citation statements)

References 41 publications

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“…Sucrose is hydrolyzed into fructose and glucose (reducing sugars) due to invertase activity [8]. Megías-Pérez et al [23] found seyllo-inositol (trace—504.9 μg/g in unfermented and 15.5–491.9 μg/g in fermented bean), 1-kestose (36.1–133.5 μg/g in unfermented and traces—115.5 μg/g in fermented bean), and 6-kestose (no reported values) for the first time. The content of these compounds was related to the origin of the cocoa beans.…”

Section: Carbohydratesmentioning

confidence: 99%

The Chemistry behind Chocolate Production

et al. 2019

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Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard’s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.

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Section: Carbohydratesmentioning

confidence: 99%

The Chemistry behind Chocolate Production

et al. 2019

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“…Finally an HPLC method using a hydrophobic liquid interaction chromatography (HILIC) technique was developed to separate both anomers of D-glucose chromatographically and acquire tandem MS data of both anomers separately. 15 In general the following observations were made:…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the use of an FT‐ICR‐MS allowed high resolution mass measurements of all fragment ions and therefore unambiguous determination of all molecular formulas of all fragment ions (see full data in Supporting Information containing all tandem mass spectra and tables with fragment ion assignments). Finally an HPLC method using a hydrophobic liquid interaction chromatography (HILIC) technique was developed to separate both anomers of D‐glucose chromatographically and acquire tandem MS data of both anomers separately 15 …”

Section: Resultsmentioning

confidence: 99%

“…13,14 However, a comprehensive framework for elucidating all aspects of carbohydrate structure by mass spectrometry is still missing. Frequently, aspects of stereochemistry can only be determined by techniques such as methylation or acetylation analysis using derivatisation followed by GC-MS analysis 15 or in rare cases where sufficient amounts of pure material are available by NMR-spectroscopy. 16 Analysis of carbohydrate structures involves fragmentations of the individual monosaccharide building blocks themselves.…”

Section: Introductionmentioning

confidence: 99%

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Understanding the fragmentation of glucose in mass spectrometry

Patras,

Davalos,

Kuhnert

2023

J Mass Spectrom

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The fragmentation mechanism of D‐glucose was investigated in detail by two different fragmentation techniques, namely, collision‐induced dissociation (CID) and infrared multiphoton dissociation (IRMPD) using all six 13C‐labeled isotopomers and 2H‐labeled isotopomers. For both CID and IRMPD energy‐resolved measurements were carried out. Individual fragmentation pathways were studied at MS2 and MS3 levels. Additionally, we have developed an HPLC‐tandem MS method to separate the anomers of D‐glucose using a HILIC column and investigated their fragmentation patterns individually. We propose a complete fragmentation landscape of D‐glucose, demonstrating that a rather simple multifunctional molecule displays extreme complexity in gas phase dissociation, following multiple parallel fragmentation routes yielding a total of 23 distinct fragment ions. The results allowed a detailed formulation of the complex fragmentation mechanism of D‐glucose. The results have immediate consequences for the full structure analysis of complex carbohydrates.

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A review of strategies for untargeted urinary metabolomic analysis using gas chromatography–mass spectrometry

Khodadadi

Pourfarzam

2020

Metabolomics

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Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry

Cited by 16 publications

References 41 publications

The Chemistry behind Chocolate Production

The Chemistry behind Chocolate Production

Understanding the fragmentation of glucose in mass spectrometry

A review of strategies for untargeted urinary metabolomic analysis using gas chromatography–mass spectrometry

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