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Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans

Abstract : Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles' separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.
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https://hal.inrae.fr/hal-02950867
Déposant : Isabelle Nault <>
Soumis le : lundi 28 septembre 2020 - 12:36:06
Dernière modification le : jeudi 12 novembre 2020 - 10:06:09

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Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, et al.. Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans. Metabolites, MDPI, 2020, 10 (8), pp.311. ⟨10.3390/metabo10080311⟩. ⟨hal-02950867⟩

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