Cocoa powder is a highly consumed product all over the world which could be substituted
by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics …

The determination of cocoa shell content (Theobroma cacao L.) in cocoa products using a
metabolomics approach was accomplished via high performance liquid chromatography …

This work is focused on the study of the metabolomic changes that occur in cocoa powder
throughout the alkalization process by using an untargeted ultra high-performance liquid …

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have
been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas …

A targeted metabolomics LC-ESI-QqQ-MS/MS application for the determination of cocoa
shell based on 15 non-polar key metabolites was developed, validated according to …

A novel analysis method for identification of adulterated cocoa powder was established
using high performance liquid chromatography (HPLC) fingerprint profiling coupled with …

Accurate and reliable techniques for the discrimination of cocoa beans according to their
geographical origin are essential for quality control and traceability management. In the …

Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and
healthy properties, and are commodities of high economic value worldwide. Wide ranges of …

Coffee is one of the top ten most adulterated foods. Coffee adulterations are mainly
performed by mixing other low-value materials into coffee beans after roasting and grinding …

This study investigates chemical information of volatile fractions of high-quality cocoa
(Theobroma cacao L. Malvaceae) from different origins (Mexico, Ecuador, Venezuela …