« Previous AbstractDicamba-Based Herbicides: Herbicidal Ionic Liquids versus Commercial Forms    Next AbstractImpact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality »

Food Chem

Title:		Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control
Author(s):		Perotti P; Cordero C; Bortolini C; Rubiolo P; Bicchi C; Liberto E;
Address:		"Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Turin, Italy. Soremartec Italia S.r.l., P.le P. Ferrero 1, 12051 Alba, CN, Italy. Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Turin, Italy. Electronic address: erica.liberto@unito.it"
Journal Title:		Food Chem
Year:		2020
Volume:		20190930
Issue:
Page Number:		125561 -
DOI:		10.1016/j.foodchem.2019.125561
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable analytical method to detect key-analytes responsible for smoky off-flavor in incoming raw material is available. This study aims to develop an analytical method, suitable for quality control, to detect smoky markers. The cocoa volatilome was first profiled by headspace solid phase microextration combined with comprehensive two-dimensional gas chromatography-mass spectrometry from a set of representative smoky and non-smoky samples; advanced fingerprinting revealed the chemicals responsible for the off-flavor. The results served to develop a 1D-GC method suitable for routine application. Ten identified smoky markers were subjected to accurate quantification, thereby defining operative ranges to accept/reject incoming bean samples. On average, these markers are present in smoky samples at 7 to 125 fold concentrations vs. those in non-smoky beans, ranging from 32.5?ª+ng/g for naphtalene to 721.8?ª+ng/g for phenol"
Keywords:		"Cacao/*chemistry Chocolate/*analysis Gas Chromatography-Mass Spectrometry/*methods *Quality Control Smoke Volatile Organic Compounds/*analysis 1H-pyrrole-2-carboxaldehyde (PubChem CID: 934729) 2, 6-dimethoxyphenol (PubChem CID: 7041) 2-ethoxy-4-methylpheno;"
Notes:		"MedlinePerotti, Pamela Cordero, Chiara Bortolini, Cristian Rubiolo, Patrizia Bicchi, Carlo Liberto, Erica eng England 2019/11/02 Food Chem. 2020 Mar 30; 309:125561. doi: 10.1016/j.foodchem.2019.125561. Epub 2019 Sep 30"