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

Noémie Fayeulle,Emmanuelle Meudec,Arnaud Verbaere,Jean-Claude Boulet,Clotilde Hue,Renaud Boulanger,Véronique Cheynier,Nicolas Sommerer

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

2019

Noémie Fayeulle
Emmanuelle Meudec
Arnaud Verbaere
Jean-Claude Boulet
Clotilde Hue
Renaud Boulanger
Véronique Cheynier
Nicolas Sommerer

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

Keywords:

Mass spectrum
Mass spectrum analysis
Food science
Sensory analysis
Polyphenol
Composition (visual arts)
Chemistry
Fingerprint
Selected reaction monitoring
Mass spectrometry
Chemometrics

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