期刊
FOOD RESEARCH INTERNATIONAL
卷 103, 期 -, 页码 8-11出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.10.035
关键词
Chocolate; Quality; Phenolic compounds; Mass spectrometry
资金
- Sao Paulo Research Foundation [14/00084-2, 14/21791-9, 16/17066-2, 11/50400-0, 15/06809-1]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/00084-2] Funding Source: FAPESP
Chocolate is a popular food bearing a number of different classifications that are differentiated by proportions of cocoa solids, milk and cocoa butter. Literature brings evidence that chocolates with a high percentage of cocoa solids contribute to good health maintenance due to the presence of phenolic compounds. On the other hand, it is known that the productive process, including pre-processing, may influence the level of these substances in the finished product. Thus, accurate strategies to measure the levels of this class of molecules that can be highly adaptable throughout the manufacturing process are important to ensure high-quality products. Mass spectrometry is an analytical tool of high sensitivity and specificity that is leading the research in food analysis towards new directions. By using mass spectrometry imaging in direct food analysis, this contribution developed an effective methodology for comparatively establishing the levels of catechin/epicatechin as phenolics content markers for cocoa content in a series of commercial chocolates from a single manufacturer, rendering a versatile tool that can be applied in fast screening of cocoa content in finished products and during manufacturing.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据