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Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black
High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown sa...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224107/ https://www.ncbi.nlm.nih.gov/pubmed/37233708 http://dx.doi.org/10.3390/metabo13050667 |
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author | Dias, Aecio Luís de Sousa Fenger, Julie-Anne Meudec, Emmanuelle Verbaere, Arnaud Costet, Pierre Hue, Clotilde Coste, Florent Lair, Sophie Cheynier, Véronique Boulet, Jean-Claude Sommerer, Nicolas |
author_facet | Dias, Aecio Luís de Sousa Fenger, Julie-Anne Meudec, Emmanuelle Verbaere, Arnaud Costet, Pierre Hue, Clotilde Coste, Florent Lair, Sophie Cheynier, Véronique Boulet, Jean-Claude Sommerer, Nicolas |
author_sort | Dias, Aecio Luís de Sousa |
collection | PubMed |
description | High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown samples were selected. A non-targeted metabolomics study was performed based on ultra-high performance liquid chromatography—high resolution mass spectrometry/mass spectrometry experiments, univariate, multivariate, and feature-based molecular networking analyses. Twenty-seven overaccumulated discriminating compounds were found for black chocolates. Among them, glycosylated flavanols including monomers and glycosylated A-type procyanidin dimers and trimers were highly representative. Fifty overaccumulated discriminating compounds were found for brown chocolates. Most of them were B-type procyanidins (from trimers to nonamers). These phenolic compounds may be partially related to the chocolate colors as precursors of colored compounds. This study increases the knowledge on the chemical diversity of dark chocolates by providing new information about the phenolic profiles of black and brown chocolates. |
format | Online Article Text |
id | pubmed-10224107 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102241072023-05-28 Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black Dias, Aecio Luís de Sousa Fenger, Julie-Anne Meudec, Emmanuelle Verbaere, Arnaud Costet, Pierre Hue, Clotilde Coste, Florent Lair, Sophie Cheynier, Véronique Boulet, Jean-Claude Sommerer, Nicolas Metabolites Article High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown samples were selected. A non-targeted metabolomics study was performed based on ultra-high performance liquid chromatography—high resolution mass spectrometry/mass spectrometry experiments, univariate, multivariate, and feature-based molecular networking analyses. Twenty-seven overaccumulated discriminating compounds were found for black chocolates. Among them, glycosylated flavanols including monomers and glycosylated A-type procyanidin dimers and trimers were highly representative. Fifty overaccumulated discriminating compounds were found for brown chocolates. Most of them were B-type procyanidins (from trimers to nonamers). These phenolic compounds may be partially related to the chocolate colors as precursors of colored compounds. This study increases the knowledge on the chemical diversity of dark chocolates by providing new information about the phenolic profiles of black and brown chocolates. MDPI 2023-05-17 /pmc/articles/PMC10224107/ /pubmed/37233708 http://dx.doi.org/10.3390/metabo13050667 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Dias, Aecio Luís de Sousa Fenger, Julie-Anne Meudec, Emmanuelle Verbaere, Arnaud Costet, Pierre Hue, Clotilde Coste, Florent Lair, Sophie Cheynier, Véronique Boulet, Jean-Claude Sommerer, Nicolas Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title | Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title_full | Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title_fullStr | Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title_full_unstemmed | Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title_short | Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black |
title_sort | shades of fine dark chocolate colors: polyphenol metabolomics and molecular networking to enlighten the brown from the black |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224107/ https://www.ncbi.nlm.nih.gov/pubmed/37233708 http://dx.doi.org/10.3390/metabo13050667 |
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