Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS

Braga, Soraia Cristina Gonzaga Neves; Oliveira, Luciana Fontes de; Hashimoto, Juliana Campos; Gama, Mariana R.; Efraim, Priscilla; Poppi, Ronei J.; Augusto, Fábio

doi:10.1016/j.microc.2018.05.042

Cited by 47 publications

(25 citation statements)

References 26 publications

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“…The assessment of quality represents often a central aim in the research field of edibles, and the combination of robust sample preparation and high‐resolution separation techniques contribute to provide dense information about sample composition. Among the most common food products derived from plants, cocoa and hazelnut composition have been studied deeply using HS techniques [90–94]. For example, the volatile metabolome of cocoa from different regions was analyzed using HS‐SPME and GC×GC‐MS [90].…”

Section: Non‐targeted Analysis Applicationsmentioning

confidence: 99%

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Franchina

Zanella

Dubois

et al. 2020

J of Separation Science

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In this review, we consider and discuss the affinity and complementarity between a generic sample preparation technique and the comprehensive two‐dimensional gas chromatography process. From the initial technical development focus (e.g., on the GC×GC and solid‐phase microextraction techniques), the trend is inevitably shifting toward more applied challenges, and therefore, the preparation of the sample should be carefully considered in any GC×GC separation for an overreaching research. We highlight recent biomedical, food, and plant applications (2016–July 2020), and specifically those in which the combination of tailored sample preparation methods and GC×GC–MS has proven to be beneficial in the challenging aspects of non‐targeted analysis. Specifically on the sample preparation, we report on gas‐phase, solid‐phase, and liquid‐phase extractions, and derivatization procedures that have been used to extract and prepare volatile and semi‐volatile metabolites for the successive GC×GC analysis. Moreover, we also present a milestone section reporting the early works that pioneered the combination of sample preparation techniques with GC×GC for non‐targeted analysis.

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Section: Non‐targeted Analysis Applicationsmentioning

confidence: 99%

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Franchina

Zanella

Dubois

et al. 2020

J of Separation Science

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“…The volatile compounds such as; 3-methylbutanal, 2phenylethylacetate, amyl acetate which are obtained from the cocoa, tetramethylpyrazine, nhexanal, n-nonane and benzyl alcohol, phenethyl acetate isoamyl benzoate, methyl nonyl ketone which are obtained and identified from chocolate are extracted using only DVB/CAR/PDMS fiber. Also in the latest studies, various cocoa products and conventional chocolate volatile compounds were investigated by using DVB/CAR/PDMS fiber with different extraction conditions (Braga et al, 2018;Da Viega Moreira et al, 2018;Khairy et al, 2018). Moreover, the DVB/CAR/PDMS fiber presented higher resolution chromatograms in comparison to the other fibers chromatograms (Figure 2).…”

Section: Selection Of Fiber Coatingsmentioning

confidence: 97%

Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate

Oba

Toker

Pirouzian

et al. 2020

Gıda

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In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in order to detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for the three experimental responses influencing SPME efficiency were 10 min, 40 min and 57 °C for equilibration time, extraction time and extraction temperature, respectively. SPME fibers coated with 100 m polydimethylsiloxane coating, 65 µm polydimethylsiloxane/divinylbenzene coating, 75 µm carboxen/polydimethylsiloxane coating and 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane on a StableFlex fiber were investigated. The preparation conditions of the chocolate samples were also evaluated by measuring their effects on the coating composition of the head space. The SPME fiber coated with 50/30 µm divinylbenzene/carboxen-polydimethylsiloxane provided the highest extraction efficiency, especially when the samples were extracted at 60 °C for 30 min under dry conditions. Eighty-one blends were extracted and experimentally detected most of which have been formerly stated as odor-active components.

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“…The odor of chocolate is also an essential quality property, which can be formed by more than 500 VC of different chemical classes [ 16 , 17 ]. The VC of the chocolate are influenced by the origin of the cocoa beans, technological treatment and the growing conditions [ 16 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Bartkienė

Mockus

Mozuriene

et al. 2021

Foods

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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

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Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS

Cited by 47 publications

References 26 publications

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

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Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS

Cited by 47 publications

References 26 publications

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications

Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

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Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS