Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectr...

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Detalles Bibliográficos
Autores principales: Fayeulle, Noémie, Preys, Sébastien, Roger, Jean-Michel, Boulanger, Renaud, Hue, Clotilde, Cheynier, Véronique, Sommerer, Nicolas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465875/
https://www.ncbi.nlm.nih.gov/pubmed/32751281
http://dx.doi.org/10.3390/metabo10080311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7465875/
https://www.ncbi.nlm.nih.gov/pubmed/32751281
http://dx.doi.org/10.3390/metabo10080311

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