{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T08:50:25Z","timestamp":1775897425711,"version":"3.50.1"},"reference-count":49,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T00:00:00Z","timestamp":1773446400000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T00:00:00Z","timestamp":1772323200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006182","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa e Inova\u00e7\u00e3o do Esp\u00edrito Santo","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006182","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%\u2013100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated for volatile compounds using HS\u2010SPME\/GC\u2010MS, and methylxanthines were quantified by HPLC\u2010DAD after optimization of an ultrasound\u2010assisted liquid\u2013liquid extraction method. The procedure achieved recoveries of 92%\u00a0\u00b1\u00a010% for theobromine and 95%\u00a0\u00b1\u00a03% for caffeine, meeting international validation criteria. In total, 72 volatile compounds were identified, mainly acids, esters, pyrazines, and aldehydes, associated with descriptors such as roasted, nutty, floral, and fruity. Theobromine (1.158\u201321.033\u00a0g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) and caffeine (0.058\u20131.997\u00a0g kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ) concentrations showed strong positive correlations with declared cocoa content. Principal component analysis revealed clear separation between low\u2010 and high\u2010cocoa chocolates, with theobromine as the main discriminating variable. The results demonstrate that methylxanthines are robust chemical markers for chocolate authentication and classification, and that the combined use of GC\u2010MS, HPLC, and multivariate analysis provides a reliable workflow for quality control, traceability, and prevention of commercial fraud in the chocolate industry.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The combined use of chromatographic and chemometric approaches demonstrated in this study can be applied in food laboratories to improve the authentication, classification, and quality monitoring of chocolates. The optimized analytical methods for volatile and methylxanthine profiling are suitable for both artisanal and industrial products, supporting standardization, traceability, and prevention of commercial fraud in the chocolate industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70979","type":"journal-article","created":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T11:50:32Z","timestamp":1773489032000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content"],"prefix":"10.1111","volume":"91","author":[{"given":"Joseline","family":"Altissimo","sequence":"first","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ian","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bruno Quirino","family":"Ara\u00fajo","sequence":"additional","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alan R.","family":"Pereira","sequence":"additional","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"},{"name":"Federal Institute of Esp\u00edrito Santo  Vila Velha Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jo\u00e3o Victor M. de","family":"Almeida","sequence":"additional","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"},{"name":"Federal Institute of Esp\u00edrito Santo  Vila Velha Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nayara A. dos","family":"Santos","sequence":"additional","affiliation":[{"name":"Federal Institute of Esp\u00edrito Santo  Vila Velha Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vinicius C\u00e2mara","family":"Costa","sequence":"additional","affiliation":[{"name":"Agrorob\u00f3tica for Agriculture and Environmental Certification  S\u00e3o Carlos Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8731-5093","authenticated-orcid":false,"given":"Maria Tereza Weitzel Dias","family":"Carneiro Lima","sequence":"additional","affiliation":[{"name":"Chemistry Department Federal University of Esp\u00edrito Santo  Vit\u00f3ria Esp\u00edrito Santo Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2026,3,14]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102498"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9781118913758"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2007.02.002"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390701719272"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010011\u20100446\u20105"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e31467"},{"key":"e_1_2_9_8_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC International","year":"2023"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.11.013"},{"key":"e_1_2_9_10_1","volume-title":"Industrial Chocolate Manufacture and Use","author":"Beckett S. 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