Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.

ABSTRACT:

Introduction

This study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group.

Methods

Color analysis and untargeted high-resolution mass spectrometry-based metabolomic analysis were performed on eight beans of each type. Mass spectral data processing, univariate and multivariate statistical methods were conducted for classification of beans and selection of discriminant features.

Results and discussion

The results showed that the color difference already observed for black and brown chocolates preexists in the beans. Black and brown beans had 45 and 50 discriminant features, respectively, of which 16 and 41 were phenol

SUBMITTER: de Sousa Dias AL 

PROVIDER: S-EPMC11463152 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature