Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review

Article Chemistry, Applied

Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations

Maider Greno et al.

Summary: A non-targeted metabolomics approach was developed to characterize adulterated cocoa powder samples, and different classes of compounds were identified as cocoa adulteration markers.

FOOD CHEMISTRY (2023)

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Article Biotechnology & Applied Microbiology

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Diaz-Munoz et al.

Summary: This study examined the effects of Hanseniaspora opuntiae strain in cocoa fermentation. The results showed that the inoculated H. opuntiae strain was unable to dominate over other yeasts, resulting in under-fermented cocoa beans. However, cocoa fermentation processes inoculated with Saccharomyces cerevisiae strain produced richer and more reproducible aroma profiles.

FOOD MICROBIOLOGY (2023)

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Article Plant Sciences

Transcriptomics and metabolomics analyses provide insights into postharvest ripening and senescence of tomato fruit under low temperature

Chunmei Bai et al.

Summary: Tomato is an important vegetable crop and a model plant for studying fruit ripening. Low temperatures delay the ripening process and inhibit flavor compounds and ethylene production in tomatoes. Transcriptomics and metabolomics analyses revealed the effects of storage temperature on physiological changes in tomato fruit after harvest.

HORTICULTURAL PLANT JOURNAL (2023)

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Review Food Science & Technology

Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry

Maria Perez et al.

Summary: This review provides an update on the progress towards the authenticity, traceability, and sustainability of cocoa products, highlighting the challenges that chocolate producers still need to overcome.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Impact of processing on important cocoa off-flavour compounds

Daniela Fullemann et al.

Summary: The compounds responsible for off-flavours in fermented cocoa showed minor increase during roasting and processing into cocoa liquor, but experienced significant losses during further processing into chocolate mass and conching. While some off-flavour compounds in mouldy cocoa decreased during processing, others substantially increased, indicating the need for additional analysis during incoming goods inspection in the chocolate industry.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)

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Review Chemistry, Applied

Metabolomics: An analytical technique for food processing evaluation

Michele Utpott et al.

Summary: This review discusses the recent research on metabolomics analysis in food processing, highlighting its ability to evaluate chemical and organoleptic transformations. It focuses on process-composition-function relationships and covers various transformations in foods subjected to different processes. Metabolomics is seen as a valuable tool for academia and industry in understanding the conversion of raw materials into ready-to-eat products.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Application of metabolomics for revealing the interventional effects of functional foods on metabolic diseases

Jia Fu et al.

Summary: Metabolomics can detect changes in body metabolism before and after intervention of functional foods, identify effective metabolites, and predict interventional effects. This review summarizes the latest research on the interventional effects of functional foods on metabolic diseases using metabolomics analysis.

FOOD CHEMISTRY (2022)

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Article Biochemical Research Methods

Current state-of-the-art of separation methods used in LC-MS based metabolomics and lipidomics

Eva-Maria Harrieder et al.

Summary: Metabolomics and lipidomics involve the large-scale analysis of metabolites, requiring advanced analytical methods. Liquid Chromatography-Mass Spectrometry (LC-MS) is a commonly used technique that provides different selectivities in separation and high sensitivity in detection. Due to the huge chemical diversity, there is no single analysis method that can cover the entire range of metabolites or lipids, leading to the use of different separation methods. This review explores the current use of LC-MS in metabolomics and lipidomics using data from public databases, and highlights potential future trends and improvements needed.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2022)

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Article Food Science & Technology

Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins

Noor Ariefandie Febrianto et al.

Summary: This study analyzed 22 cocoa bean samples from different geographic origins of Indonesia, revealing great diversity in their chemical composition. Unfermented cocoa beans were rich in methylxanthines and polyphenols but had low amounts of key odorant volatiles, while fermented samples shared similar characteristics with abundant key odorant volatiles. Mineral composition data of fermented samples could be used to delineate the origin of cocoa beans through PCA.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Plant Sciences

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Kelly Colonges et al.

Summary: This study investigated the genetic basis of the fruity aroma of modern Nacional cocoa and identified several association zones through GWAS studies. These zones are linked to the synthesis pathways of volatile compounds that contribute to fruity flavors and the fruity notes detected by sensorial analysis. Five metabolic pathways related to fruity traits were identified, and candidate genes involved in the biosynthetic pathways of volatile compounds were detected in the association areas.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2022)

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Article Chemistry, Organic

Origins of Organic Chemistry and Organic Synthesis

Curt Wentrup

Summary: The concept of organic chemistry originated from Aristotle's words "instrumental" and "put together". In the 17th century, iatrochemists prepared pharmaceutical remedies without knowledge of organic chemistry. In the 18th century, organic bodies were defined as living things. It was not until the late 18th and early 19th centuries that organic chemistry started developing and organic compounds were obtained from elements.

EUROPEAN JOURNAL OF ORGANIC CHEMISTRY (2022)

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Article Chemistry, Applied

LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

Zisheng Han et al.

Summary: The study revealed that there was no significant correlation between grades of Huangshan Maofeng green tea and the contents of total polyphenols and flavonoids. However, non-targeted metabolomics showed that all grades of tea could be classified into two groups based on their marker compounds. The main marker compounds responsible for distinguishing the two groups were identified as procyanidins, flavonoid glycosides, and four hydrolysable tannins.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Integration of lipidomics and metabolomics for the authentication of camellia oil by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry coupled with chemometrics

Qian Hu et al.

Summary: The integration of lipidomics and metabolomics approaches using UPLC-QTOF-MS technology combined with chemometrics was able to accurately authenticate camellia oil adulterated with other oils. This method showed great potential for edible oil authentication.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Untargeted metabolomics based on LC-MS to elucidate the mechanism underlying nitrite degradation by Limosilactobacillus fermentum RC4

Jingjing Shi et al.

Summary: In this study, Limosilactobacillus fermentum RC4 was cultured and found to have effective nitrite degradation ability. During the process of nitrite degradation, significant metabolic changes occurred, mainly involving amino acid and purine metabolism. Additionally, energy supply was enhanced, antioxidant capacity was reduced, and cell growth was inhibited.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Yueqi Wang et al.

Summary: This study characterized the taste-related metabolite profiles during the fermentation of mandarin fish using untargeted metabolomics. It identified amino acids as significant contributors to the taste quality and revealed amino acid metabolism as the dominant pathway in the fermentation process.

FOODS (2022)

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Article Chemistry, Applied

Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa

Fabio Herrera-Rocha et al.

Summary: This study analyzed the lipidome of fine-flavor cocoa fermentation using LC-MS-QTOF and developed a Machine Learning model to assess potential bioactivity. The results showed that the cocoa lipidome, mainly consisting of fatty acyls and glycerophospholipids, remained stable during fermentation. The K-Nearest Neighbors algorithm exhibited the best performance and classified 28 identified lipids as potential bioactive compounds. None of these compounds have been previously reported as bioactive.

FOOD CHEMISTRY (2022)

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Review Chemistry, Applied

A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Hebatullah H. Farghal et al.

Summary: This study provides a comprehensive overview of green methods used to evaluate the quality of cocoa and coffee seeds, highlighting the advantages and limitations of each method. Green techniques discussed include solid phase micro extraction, spectroscopic techniques such as infra-red spectroscopy and nuclear magnetic resonance, as well as e-tongue and e-nose for flavor detection. The study also emphasizes the application of multivariate data analysis in interpreting the data.

FOOD CHEMISTRY (2022)

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Article Biochemistry & Molecular Biology

Analysis of fruit ripening in Theobroma cacao pod husk based on untargeted metabolomics

Adriana M. Gallego et al.

Summary: Chemical markers and visual indicators can help standardize cacao harvesting practices. This study analyzed the metabolic distribution of cacao pod husk at different ripening stages, identifying metabolic differences and potential biochemical markers. Significant correlations were found between metabolites and appearance and texture indicators. These findings are important for estimating the best harvest time and standardizing harvesting practices.

PHYTOCHEMISTRY (2022)

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Review Food Science & Technology

Recent advances in the application of metabolomics for food safety control and food quality analyses

Shubo Li et al.

Summary: Metabolomics, as one of the omics fields, has unique advantages in facilitating the understanding of physiological and pathological activities in biology, physiology, pathology, and food science. This review highlights the current applications of metabolomics in food safety, food authenticity and quality, and food traceability, as well as the comprehensive description of combined use of metabolomics with other omics techniques for foodomics. Lastly, the critical discussion on the latest developments, practical challenges and limitations, and requirements related to the application of metabolomics provides new insight into its application in food analysis.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Applied

Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii

Gilson Celso Albuquerque Chagas Junior et al.

Summary: The use of starters, specifically a mixture of Saccharomyces cerevisiae and Pichia kudriavzevii, during cocoa fermentation can shorten the fermentation time, improve cocoa quality, and reduce the levels of putrefactive amines. This study shows that the combination of these two yeast species is a promising option for cocoa fermentation in order to produce high-quality cocoa efficiently.

FOOD CHEMISTRY (2021)

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Article Biotechnology & Applied Microbiology

Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

Carolina O. de C. Lima et al.

Summary: The study analyzed the variation of microbial community structure during the fermentation of cocoa beans and recommended the use of specific microbial species in the fermentation of fine cocoa beans. Significant changes in microbial community structures were observed at different time points, correlating with factors such as temperature, acidity, and pH.

FOOD MICROBIOLOGY (2021)

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Article Chemistry, Applied

In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

Bruno M. Dala-Paula et al.

Summary: The study found that chocolate is a rich source of bioactive amines and amino acids, with high bioaccessibility after in vitro digestion. Chocolate protein is particularly good for certain amino acids, but lacks in others.

FOOD CHEMISTRY (2021)

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Review Multidisciplinary Sciences

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential

Maritza Gil et al.

Summary: Noncommunicable diseases are responsible for a significant portion of premature adult deaths globally. Functional foods like cocoa, known for their polyphenol content, have been promoted for their potential health benefits. However, postharvest and industrialization processes may reduce the concentration of these bioactive compounds in cocoa, affecting their health-promoting properties. Studies have identified concentration ranges of polyphenols in cocoa and discussed their antioxidant potential and health-related benefits.

HELIYON (2021)

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Review Food Science & Technology

Application of gas chromatography-mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods: A review

Oluwafemi Ayodeji Adebo et al.

Summary: Metabolomics, specifically using GC-MS, plays a crucial role in exploring the metabolome landscapes of fermented foods, providing insights for improvements and sustainability in the food industry. Collaborative efforts are needed to harness and maximize the potentials of metabolomics in food fermentation studies.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

Thamires Santos Melo et al.

Summary: The research shows that cocoa beans fermented for 48 hours have higher levels of bioactive compounds with antioxidant activity, which are beneficial for making functional chocolates.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Article Biochemical Research Methods

From untargeted metabolomics to the multiple reaction monitoring-based quantification of polyphenols in chocolates from different geographical areas

Gabriella Pinto et al.

Summary: This study conducted a preliminary untargeted metabolic screening and a targeted quantification of polyphenols using LC-MS/MS, which found that chocolate made from Ecuador cocoa beans had the highest level of polyphenols.

JOURNAL OF MASS SPECTROMETRY (2021)

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Article Chemistry, Analytical

Single cell metabolomics using mass spectrometry: Techniques and data analysis

Renmeng Liu et al.

Summary: Single cell metabolomics using mass spectrometry techniques explores cellular metabolism, focusing on cell differences at single-cell level, and is expected to have more potential applications in translational and clinical fields with the implementation of advanced data analysis methods.

ANALYTICA CHIMICA ACTA (2021)

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Article Chemistry, Applied

Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls

Camilla Scavarda et al.

Summary: This study utilized HS-SPME-MS-enose in combination with chemometrics to detect cocoa smoky off-flavour, providing a fast, cost-effective, and objective approach for high throughput analytical screening.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Physicochemical quality and metabolomics comparison of the green food apple and conventional apple in China

Lei Xu et al.

Summary: The study found that Green Food apples had superior physicochemical properties compared to conventional apples, but there was no significant difference in vitamin C content. Metabolomics identified certain compounds as potential markers for differentiating apples grown in the two production systems. These findings could contribute to promoting Green Food apples consumption and production, as well as benefiting the development of cleaner agricultural practices in China.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

Christelle Kouame et al.

Summary: The study aims to control the quality of cocoa to produce high aromatic quality chocolate by using a mixed starter of selected strains of yeast and acetic bacteria and by controlling the conditions of fermentation. A mathematical model of the alcoholic fermentation of cocoa beans has been developed to show that the level of inoculation and the speed of the increase in temperature clearly drive yeast growth.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

Koumba Mai Kone et al.

Summary: The study found that postharvest operations have a significant impact on the volatile flavour compounds in cocoa, with fermentation being a key factor and Pichia kudriavzevii being a common fermenting yeast. Thirty flavour precursor compounds were identified in raw cocoa samples, and shorter durations of pod storage and fermentation were found to promote the formation of flavour precursors.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation

Sebastian Escobar et al.

Summary: This study found that 96 hours is considered the optimal fermentation time for producing high-quality cocoa beans, with the chocolate showing the best flavor attributes at this point. By analyzing the metabolomic and volatile fingerprints, 20 volatiles and 48 discriminating metabolites were identified as potential quality biomarkers.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Comparison of ultraviolet and refractive index detections in the HPLC analysis of sugars

Iqbal Jalaludin et al.

Summary: RI detection is the standard for quantitatively detecting sugars via HPLC, but UV detection can be a sufficient alternative method, especially for monosaccharide analysis. Both RI and UV methods showed comparable results in analyzing a real honey sample in terms of precision and recovery.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation: Taste, fresh meat quality, and composition

Tao Liu et al.

Summary: This study revealed that supplementation of medium-chain monoglycerides (MG) improved the taste and quality of chicken meat by increasing umami components in chicken broth and enhancing antioxidant activity and amino acid content in muscle. The metabolome analysis also showed improvements in meat quality, composition, and taste with the addition of MG.

FOOD CHEMISTRY (2021)

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Article Microbiology

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps

Cristian Diaz-Munoz et al.

Summary: Starter culture-initiated cocoa fermentation processes can improve the quality of cured cocoa beans through the controlled influence of yeast strains on substrate consumption and metabolite production during the fermentation process.

FRONTIERS IN MICROBIOLOGY (2021)

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Review Chemistry, Analytical

The history of electron ionization in LC-MS, from the early days to modern technologies: A review

Giorgio Famiglini et al.

Summary: This review article traces the history of LC-MS coupled with EI, from the first attempts to the present day. It explores the challenges and successes in combining the two seemingly incompatible techniques over a span of about 50 years.

ANALYTICA CHIMICA ACTA (2021)

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Article Food Science & Technology

Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C

Belal J. Muhialdin et al.

Summary: The study evaluated the potential of fermented cantaloupe juice to extend the shelf life of fresh juice stored at 8 degrees C. Adding fermented juice at a ratio of 20:80 showed the best results, extending the shelf life by 6 months and improving sensory properties. The fermented juice demonstrated strong antibacterial activity and had significant differences in metabolites compared to non-fermented juice.

FOOD CONTROL (2021)

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Review Food Science & Technology

Using metabolomics to guide strategies to tackle the issue of the contamination of food and feed with mycotoxins: A review of the literature with specific focus on Fusarium mycotoxins

Florence Richard-Forget et al.

Summary: The risk of agricultural commodities being contaminated with mycotoxins is a global issue, and currently there are no strategies to guarantee the absence of mycotoxins in food and feed products. Metabolomics is a key tool to understand the determinants of fungal growth and mycotoxin production, and can help develop new ways to mitigate contamination.

FOOD CONTROL (2021)

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Review Food Science & Technology

Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review

Ajibola Bamikole Oyedeji et al.

Summary: Metabolomics is a precise analytical approach to obtain detailed information of various metabolites in biological systems for investigating the presence of foodborne pathogens and their metabolites. Fungal and bacteria metabolites can serve as biomarkers for rapid detection of pathogens in food, with metabolomics having potentials in determining pathogenic microorganisms and generating research interests for further studies and applications.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation

Jessica A. Viesser et al.

Summary: The study demonstrated that glucose is consumed within 48-72 hours during cocoa pulp fermentation, while fructose requires 120 hours, and the mixed cultivation of lactic acid bacteria and yeast can improve sugar metabolism and aroma formation.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Food Science & Technology

Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations

Estefani Garcia-Rios et al.

Summary: This study aimed to generate robust S. cerevisiae strains by thermo-adaptive evolution for use in cocoa fermentation. The evolved strain showed genomic changes such as aneuploidies, segmental duplication, and SNVs, as well as alterations in membrane composition to maintain cell membrane state at high temperature. Experimental evolution proved to be an effective approach for generating better-adapted yeast strains for industrial processes at high temperature.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

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Article Biochemistry & Molecular Biology

A community resource for paired genomic and metabolomic data mining

Michelle A. Schorn et al.

Summary: Genomics and metabolomics are commonly used to explore the diversity of specialized metabolites. The Paired Omics Data Platform aims to systematically document the connections between metabolome and (meta)genome data to aid in the identification of natural product biosynthetic origins and metabolite structures.

NATURE CHEMICAL BIOLOGY (2021)

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Review Chemistry, Analytical

Chromatography hyphenated to high resolution mass spectrometry in untargeted metabolomics for investigation of food (bio)markers

Leticia Lacalle-Bergeron et al.

Summary: There is a growing demand to increase knowledge about the quality of food and its relationship with health and disease. Untargeted metabolomics approaches are powerful tools for exploring metabolic changes, with potential in the food field. Advanced analytical techniques like high resolution mass spectrometry are necessary for covering a wide range of metabolites in complex samples.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2021)

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Article Microbiology

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Marko Verce et al.

Summary: Metagenomic and metatranscriptomic sequencing were used to analyze the microbial diversity in Costa Rican cocoa fermentation processes, identifying major genera and species involved. This study provides insights into the role of different microorganisms in cocoa fermentation, guiding the selection and development of appropriate starter cultures for desired fermentation outcomes.

FRONTIERS IN MICROBIOLOGY (2021)

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Article Multidisciplinary Sciences

Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Fabio Herrera-Rocha et al.

Summary: This study evaluated variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Two phases of metabolic activity were discovered, correlating with temperature variations over fermentations: an exothermic phase and an isothermic phase. The second phase was characterized by lower metabolic activity and small temperature fluctuations, highlighting the complex dynamics of cocoa fermentation.

SCIENTIFIC REPORTS (2021)

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Article Biotechnology & Applied Microbiology

Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass

Jatziri Mota-Gutierrez et al.

Summary: Studying the metagenome of fermented cocoa pulp-bean mass using shotgun metagenomics reveals the important role of microbial communities in determining the unique flavors. Metagenomic diversity, fermentation length, and MAGs significantly influence the final product quality, with differences in metabolic pathways and microbial communities between Criollo and Forastero fermentations.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2021)

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Article Plant Sciences

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Kelly Colonges et al.

Summary: Cocoa tree is the only source for chocolate production and holds significant economic importance for producing countries like Ecuador. The emblematic cocoa variety "Nacional" from Ecuador is known for its floral ARRIBA flavor, mainly composed of floral notes, with unclear genetic and biochemical origin. The genetic background largely explains the floral note of cocoa, with the involvement of two biosynthesis pathways: monoterpene biosynthesis pathway and L-phenylalanine degradation pathway.

FRONTIERS IN PLANT SCIENCE (2021)

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Article Chemistry, Applied

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen et al.

Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Enhancement of fine flavour cocoa attributes under a controlled postharvest process

Margareth Santander et al.

Summary: This study evaluated the influence of spontaneous fermentation and processing on cocoa quality, finding that transformation with acidic reagents under controlled conditions enhances the sensory attributes of chocolates made from FEAR 5 and CCN 51 cocoa cultivars. While FEAR 5 produced chocolates with good overall quality, those made from CCN 51 did not have outstanding attributes. Metabolomic profiles distinguished cocoa samples based on postharvest treatment, with potential for improving sensory qualities through further research.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Applied

Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation

Valterney L. Deus et al.

Summary: This study investigated the changes in free amino acids and bioactive amines during cocoa on-farm fermentation. The levels of amino acids were found to vary during fermentation, with hydrophobic amino acids prevalent at the end of fermentation. Most amines decreased in total levels during fermentation, except for putrescine and phenylethylamine which remained constant or increased. Multivariate analysis identified three distinct phases for these nitrogenous compounds during fermentation, showing the potential for unique functional and sensory properties in fermented cocoa blends from different fermentation times.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

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Article Biochemistry & Molecular Biology

LC-MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys

Vania Saez et al.

Summary: The study utilized liquid chromatography-mass spectrometry to analyze the quality differentiation in monovarietal wines from Chilean Cabernet Sauvignon grapes. Results showed that premium wines were characterized by high levels of anthocyanins, glycosylated and acetylated flavonoids, and phenolic acids, while standard quality wines contained stilbenoids and sulfonated catabolites of tryptophan and flavanols.

METABOLITES (2021)

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Article Biochemistry & Molecular Biology

Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products

Ruben Agregan et al.

Summary: Food quality assurance is a necessary requirement to protect consumer interests and promote continuous improvement of sensory and nutritional properties. Recent food research has focused on the use of 'foodomics' technology, such as transcriptomics, proteomics, and metabolomics, for controlling and improving the quality of dairy products.

METABOLITES (2021)

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Article Biochemistry & Molecular Biology

Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management

Stefania Savoi et al.

Summary: Good organization, management, and description of experimental data are crucial for obtaining high-quality datasets, especially in the field of grapevine and wine science. With the increasing requirement for data sharing and metadata management based on the FAIR principles, the importance of these practices is becoming more and more significant.

METABOLITES (2021)

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Review Food Science & Technology

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Yaxin Gao et al.

Summary: Fermented foods have complex chemical components that can modulate unique qualitative properties, highlighting the importance of monitoring small molecular metabolites for understanding their qualities. The expanding application of metabolomics in nutrition research of fermented foods enables the comprehensive analysis of flavor, nutrition, function, and safety aspects, emphasizing its significance in characterizing the qualitative properties of fermented foods.

FOODS (2021)

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Review Biochemical Research Methods

Towards superior plant-based foods using metabolomics

Doris M. Jacobs et al.

Summary: Metabolomics is proving to be a valuable tool for achieving key future goals in agronomy and food production, including sustainability, crop resilience, food quality, safety, storage, and nutrition. Through targeted and/or untargeted small-molecule analysis combined with chemometric analysis, the complexity of plant-based foods has been better understood, though there is still much to uncover. State-of-the-art food metabolomics provides insights into the molecular mechanisms underlying sensory and nutritional characteristics of foods, enabling increased precision and efficiency.

CURRENT OPINION IN BIOTECHNOLOGY (2021)

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Article Food Science & Technology

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

Fernando Ramos-Escudero et al.

Summary: This study evaluated the antioxidant capacity, composition, and chromatic parameters of Peruvian commercial cocoa beans, and found that hybrid cultivars such as Hy1, Hy2, Hy3, Hy4, Hy5, and Hy6 had high levels of bioactive compounds and antioxidant capacity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Multidisciplinary Sciences

Dynamics of cocoa fermentation and its effect on quality

Ana M. Calvo et al.

Summary: The key factors for achieving high-quality cocoa beans are monitoring and controlling temperature and pH during the fermentation process.

SCIENTIFIC REPORTS (2021)

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Review Food Science & Technology

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation

Margareth Santander Munoz et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Chemistry, Applied

Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages

Julia M. Gauglitz et al.

FOOD CHEMISTRY (2020)

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