Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality.

ABSTRACT: Ensuring the high and consistent quality of cocoa beans presents a significant challenge, driven by concerns related to food safety, economic profitability, and overall quality. Recently, functional microbial cultures have been developed by selecting specific microbial strains that enhance the cocoa bean fermentation process and improve the quality of the fermented and dried beans. These selection processes require extensive and time-consuming screening of numerous microbial strains. To address this, the present study explored a rapid, untargeted, metabolite-based approach to distinguish cocoa beans fermented with specific microbial cultures. This was achieved using rapid evaporative ionization mass spectrometry (REIMS) combined with chemometric analysis. Metabolite fingerprints of cocoa b

SUBMITTER: Lestang J 

PROVIDER: S-EPMC12357048 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature