Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints

Noémie Fayeulle (1) , Emmanuelle Meudec (1) , Arnaud Verbaere (1) , Jean Claude Boulet (1) , Clotilde Hue (2) , Renaud Boulanger (3) , Veronique Cheynier (1) , Nicolas Sommerer (1)

1 SPO - Sciences Pour l'Oenologie
2 Valrhona SAS
3 Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints. CoCoTea 2019 (5. International Congress on Cocoa Coffee and Tea)

Mots clés: mass spectrum analysis; fingerprint; sensory analysis; chocolate

Mots clés: spectrométrie de masse; empreinte digitale; analyse sensorielle; polyphénol; chocolat

Domaines: Ingénierie des aliments

Noémie Fayeulle, Emmanuelle Meudec, Arnaud Verbaere, Jean Claude Boulet, Clotilde Hue, et al.. Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints. CoCoTea 2019 (5. International Congress on Cocoa Coffee and Tea), Jun 2019, Brême, Germany. , 2019. ⟨hal-02170450⟩