Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown sa...

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Bibliographic Details

Published in:	Metabolites
Main Authors:	Aecio Luís de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, Arnaud Verbaere, Pierre Costet, Clotilde Hue, Florent Coste, Sophie Lair, Véronique Cheynier, Jean-Claude Boulet, Nicolas Sommerer
Format:	Article
Language:	English
Published:	MDPI AG 2023-05-01
Subjects:	<i>Theobroma cacao</i> dark chocolates metabolomics feature-based molecular networking phenolic compounds procyanidins
Online Access:	https://www.mdpi.com/2218-1989/13/5/667