On August 31, 2022, Hanifah, Abu; Firmanto, Hendy; Putri, Sastia Prama; Fukusaki, Eiichiro published an article.Recommanded Product: 2,3-Dihydroxypropanoic acid The title of the article was Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature. And the article contained the following:
Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatog./mass spectrometry-based anal., and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) anal. The anal. revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Recommanded Product: 2,3-Dihydroxypropanoic acid
The Article related to cocoa bean succinic malic acid metabolite temperature, cocoa beans, correlation, environmental factors, fermented, metabolite profile, metabolomics, raw, Food and Feed Chemistry: Beverages and other aspects.Recommanded Product: 2,3-Dihydroxypropanoic acid
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts