Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

Food Chemistry

Volumn 157, Issue , 2014, Pages 94-99

  Caligiani, Augusta ^a   Palla, Luigi ^b,c   Acquotti, Domenico ^a   Marseglia, Angela ^a   Palla, Gerardo ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ADDENBROOKE S HOSPITAL   (United Kingdom)

^c LONDON SCHOOL OF HYGIENE AND TROPICAL MEDICINE   (United Kingdom)

Author keywords

1H NMR; Cocoa beans; Fermentation level; Geographical origin; Metabolic profile; PCA; Variety

Indexed keywords

COCOA BEANS; GEOGRAPHICAL ORIGINS; METABOLIC PROFILES; PCA; VARIETY;

FERMENTATION; METABOLISM;

COCOA;

ACETIC ACID; AMINO ACID; CAFFEINE; CITRIC ACID; EPICATECHIN; SUCROSE; THEOBROMINE;

ARTICLE; BEAN; CACAO; CHEMOMETRIC ANALYSIS; CLASSIFICATION; COMPARATIVE STUDY; CONTROLLED STUDY; FERMENTATION; GEOGRAPHIC DISTRIBUTION; METABOLITE; NONHUMAN; PROTEIN DEGRADATION; PROTON NUCLEAR MAGNETIC RESONANCE; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE IMAGING; PROCEDURES;

CACAO; FERMENTATION; MAGNETIC RESONANCE IMAGING; PROTON MAGNETIC RESONANCE SPECTROSCOPY;

EID: 84896819807     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.116     Document Type: Article

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