2022
DOI: 10.1016/j.lwt.2022.114207
|View full text |Cite
|
Sign up to set email alerts
|

Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
5
0
1

Year Published

2023
2023
2024
2024

Publication Types

Select...
8

Relationship

0
8

Authors

Journals

citations
Cited by 9 publications
(6 citation statements)
references
References 51 publications
0
5
0
1
Order By: Relevance
“…The effect of aging with coffee or cocoa formula on the content of non-volatile organic acids in cigars was investigated. As depicted in Figure 5A, C-30 (15,221.65 μg g −1 ) and K-30 (11,786.01 μg g −1 ) showed the obviously higher content of Frontiers in Bioengineering and Biotechnology frontiersin.org non-volatile organic acid than W-30 (10,174.63 μg g −1 ), indicating that coffee and cocoa formula introduced rich non-volatile organic acids into cigar (Greno et al, 2022;Febrianto and Zhu, 2023). With the extension of aging time, the content of non-volatile organic acids in the coffee and cocoa groups decreased to 10,566.82 and 9,920.39 μg g −1 at 90 days, respectively, which were similar to that of W-30.…”
Section: Organic Acid Analysismentioning
confidence: 99%
“…The effect of aging with coffee or cocoa formula on the content of non-volatile organic acids in cigars was investigated. As depicted in Figure 5A, C-30 (15,221.65 μg g −1 ) and K-30 (11,786.01 μg g −1 ) showed the obviously higher content of Frontiers in Bioengineering and Biotechnology frontiersin.org non-volatile organic acid than W-30 (10,174.63 μg g −1 ), indicating that coffee and cocoa formula introduced rich non-volatile organic acids into cigar (Greno et al, 2022;Febrianto and Zhu, 2023). With the extension of aging time, the content of non-volatile organic acids in the coffee and cocoa groups decreased to 10,566.82 and 9,920.39 μg g −1 at 90 days, respectively, which were similar to that of W-30.…”
Section: Organic Acid Analysismentioning
confidence: 99%
“…Essas propriedades tornam o cacau um ingrediente adequado na indústria de alimentos e produtos de higiene pessoal. (Greño, et al, 2022;Sioriki et al, 2021;Valverde et al, 2020).…”
Section: Cacau E Os Efeitos Benéficos Na Saúdeunclassified
“…8 Cocoa has a complex composition comprising various compounds, including carbohydrates, proteins, fats, phenolics, methylxanthines, minerals, vitamins, and amino acids. 9 Simultaneously, heat treatment during the alkalization process induces the generation of volatile compounds, including aldehydes, alkenes, esters, pyrazines, ketones, and phenols. 10 The alkalization process encourages multiple chemical transformations capable of altering not only the cocoa composition but also its nutritional, sensory, and microbiological attributes.…”
Section: ■ Introductionmentioning
confidence: 99%
“…The alkalization process is affected by factors such as the potency of the alkali solution, the type of alkali, the duration of the reaction phase, and the temperature of the process . Cocoa has a complex composition comprising various compounds, including carbohydrates, proteins, fats, phenolics, methylxanthines, minerals, vitamins, and amino acids . Simultaneously, heat treatment during the alkalization process induces the generation of volatile compounds, including aldehydes, alkenes, esters, pyrazines, ketones, and phenols .…”
Section: Introductionmentioning
confidence: 99%