<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>8(9)</volume><submitter>Andre A</submitter><funding>ZHAW</funding><pubmed_abstract>2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influence of bean variety and processing technology on the quantity of 2,5-diketopiperazines formed in chocolates, HPLC-MS/MS analyses were conducted, and a molecular network was built with the MS&lt;sup>2&lt;/sup> data. This approach eases the identification of 2,5-diketopiperazines within complex datasets and allows to visualize the chemical diversity of all samples. Using this methodology, 33 dark chocolates were analysed. 18 different diketopiperazine were identified and quantified. Among them, cyclo(L-ile-L-val), cyclo(L-leu-L-ile) and cyclo(L-phe-L-</pubmed_abstract><journal>Heliyon</journal><pagination>e10770</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC9525904</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.</pubmed_title><pmcid>PMC9525904</pmcid><pubmed_authors>Ullrich L</pubmed_authors><pubmed_authors>Andre A</pubmed_authors><pubmed_authors>Casty B</pubmed_authors><pubmed_authors>Chetschik I</pubmed_authors></additional><is_claimable>false</is_claimable><name>Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.</name><description>2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influence of bean variety and processing technology on the quantity of 2,5-diketopiperazines formed in chocolates, HPLC-MS/MS analyses were conducted, and a molecular network was built with the MS&lt;sup>2&lt;/sup> data. This approach eases the identification of 2,5-diketopiperazines within complex datasets and allows to visualize the chemical diversity of all samples. Using this methodology, 33 dark chocolates were analysed. 18 different diketopiperazine were identified and quantified. Among them, cyclo(L-ile-L-val), cyclo(L-leu-L-ile) and cyclo(L-phe-L-</description><dates><release>2022-01-01T00:00:00Z</release><publication>2022 Sep</publication><modification>2025-04-19T11:32:26.136Z</modification><creation>2025-02-19T00:24:07.283Z</creation></dates><accession>S-EPMC9525904</accession><cross_references><pubmed>36193528</pubmed><doi>10.1016/j.heliyon.2022.e10770</doi></cross_references></HashMap>