Bicchi, Carlo

Cordero, Chiara Emilia Irma

Elena, Allegrucci

Guglielmetti, Alessandro

Guido, Gobino

Liberto, Erica

Lucie, Baroux

Philippe, Merle

Reichenbach, Stephen E.

English

Cordero, Chiara

Institutional Research Information System University of Turin

HIGH QUALITY COCOA FINGERPRINTING - PART I UNTARGETD AND TARGETED(UT) FINGERPRINTING OF COCOA VOLATILES BY COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY - TIME-OF-FLIGHT MASS SPECTROMETRYAND TANDEM IONIZATION?????????????????? ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????1 Dipartimento di Scienza e Tecnologia del Farmaco - University of Turin, Via Pietro Giuria, 9, I-10125Turin, Italy2 Firmenich SA, Route des Jeunes, 1, 1227 Geneva, Switzerland3 Computer Science and Engineering Department - University of Nebraska, 1400 R Street, 68588-0115Lincoln, United States4 GC Image LCC - GC Image LCC, PO Box 57403, 68505-7403 Lincoln, United States5 Guido Gobino srl, Via Cagliari 15/b, 10153 Turin, ItalyCocoa, produced from cocoa beans (??????????????? L. Malvaceae family), is a crop of greateconomic relevance as raw ingredient for chocolate manufacturing. Cocoa quality and economicvalue are related to its unique and complex flavour. The sensory profile (aroma, taste, mouthfeeling, and texture) is a key-factor for premium quality products suited to consumer preferences.Flavors develop from complex biochemical and chemical reactions occurring at post-harvestingand vary with genotype, geographical origin, farming practices, and technological processing[1]. Above all, post-harvest treatments and, in particular, fermentation and roasting are keysteps in the formation of the characteristic cocoa aromas.The present study investigates volatile organic compounds (VOCs) peculiar signatures fromcommercial grade, high-quality cocoa with novel pattern recognition strategies that combineuntargeted and targeted fingerprinting on GC×GC-TOF-MS and tandem ionization (????????????????) [2]. Samples are from different origins and stages of processing. Advanced patternrecognition is tested to validate its effectiveness in highlighting the chemical informationencrypted in VOCs signatures. Furthermore tandem ionization data (70 and 12 eV) are minedto explore different issues such as origin/process characteristics and sensory profile(s) quality.The beneficial role of thermal modulation on band compression is also exploited at supportingGC-O screenings to target potent odorants within detectable VOCs. [1] E.J. Kongor, M. Hinneh, D. Van De Walle, O.E. Afoakwa, P. Boeckx, K. Dewettinck, FoodRes. Int. 82 (2016) 44–52.[2] F. Magagna, L. Valverde-Som, C. Ruíz-Samblás, L. Cuadros-Rodríguez, S.E. Reichenbach,C. Bicchi, C. Cordero,  Anal. Chim. Acta. 936 (2016) 245–258.K.15321

HIGH QUALITY COCOA FINGERPRINTING - PART I UNTARGETD AND TARGETED (UT) FINGERPRINTING OF COCOA VOLATILES BY COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY - TIME-OF-FLIGHT MASS SPECTROMETRY AND TANDEM IONIZATION

https://iris.unito.it/bitstream/2318/1675690/1/Cocoa%201.pdf

HIGH QUALITY COCOA FINGERPRINTING - PART I UNTARGETD AND TARGETED (UT) FINGERPRINTING OF COCOA VOLATILES BY COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY - TIME-OF-FLIGHT MASS SPECTROMETRY AND TANDEM IONIZATION

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