Tran, Phuong Diem published the artcileAssessing cocoa aroma quality by multiple analytical approaches, Product Details of C13H16O, the main research area is cocoa bean aroma mass spectrometry HSSPME GCMS.
In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional anal. (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatog.-Mass Spectrometry (HS-SPME-GC-MS)) following high roasting processing (30 min at 150 °C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geog. origin. A clear separation of fine flavor cocoa (Criollo variety), well fermented/roasted cocoa and low quality cocoa could be made. Addnl., the clustering was confirmed by more conventional HS-SPME-GC-MS aroma analyses on the cocoa samples. Several markers for the bean origin/quality were identified. Roasting degrees were also calculated based on typical pyrazine ratios.
Food Research International published new progress about Cocoa beans. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Product Details of C13H16O.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem