Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.
- Resource Type
- Article
- Authors
- Caligiani, Augusta; Palla, Luigi; Acquotti, Domenico; Marseglia, Angela; Palla, Gerardo
- Source
- Food Chemistry. Aug2014, Vol. 157, p94-99. 6p.
- Subject
- *NUCLEAR magnetic resonance
*BIOCHEMICAL engineering
*MICROBIOLOGICAL synthesis
*CACAO beans
*EPIDEMIOLOGY
*TROPICAL medicine
- Language
- ISSN
- 0308-8146
Highlights: [•] We used 1H NMR to study a wide number of cocoa beans with different characteristics. [•] Bean fermentation degree was the most important parameter influencing cocoa chemistry. [•] Chemometric classification according to the degree of fermentation was achieved. [•] Quantitative 1H NMR data on differently fermented beans were provided and discussed. [•] Possibilities to classify beans also according to geographical origin were showed. [ABSTRACT FROM AUTHOR]