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...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Aecio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, Arnaud Verbaere, Pierre Costet, Clotilde Hue, Florent Coste, Sophie Lair, Véronique Cheynier, Jean-Claude Boulet, Nicolas Sommerer
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2023-05-01
Цуврал:	Metabolites
Нөхцлүүд:	<i>Theobroma cacao</i> dark chocolates metabolomics feature-based molecular networking phenolic compounds procyanidins
Онлайн хандалт:	https://www.mdpi.com/2218-1989/13/5/667
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!