Fig 1.
Change in fluorescence (ΔF/F0) as a response of the TAS2R3 bitter taste receptor (a) TAS2R13 bitter taste receptor (b) and TAS1R2 sweet receptor (c), induced by the tested C. mas extract and reference standards after 1 minute (dark green) and 2 minutes (light green) of interaction.
N = 3.
Fig 2.
Principal scatter diagram (blue) and PCA analysis of the tested samples (red) in the centre of the figure.
Table 1.
Sensory profile of the tested chocolate samples.
Fig 3.
Total phenolic content (a), antioxidant activity against ABTS (b), antioxidant activity against DPPH (c) and chelating ability (d) of the tested chocolate samples before and after the in vitro digestion process.
N = 3. Lowercase a-b letters indicate significant differences between indigested samples. Capital letters A-C represent significant differences between digested samples. * -significant difference between indigested and digested samples of the same chocolate variant. P(0.002)<0.05.
Table 2.
Content (μg/g d.m.) of phenolic acids and flavonoids in the tested samples.
Fig 4.
Principal component analysis of the tested chocolate sample (red) and variables (blue).
1- gallic acid; 2–2.5-dihydroxybenzoic acid; 3–4-hydroxybenzoic acid; 4- caffeic acid;5—syringic acid; 6—p-coumaric acid; 7—ferulic acid; 8—chlorogenic acid; 9—sinapic acid; 10—t-cinnamic acid; 11—vanilic acid; 12—salicylic acid; 13 –naringenin; 14 –vitexin; 15 –rutin; 16 –quercetin; 17 –apigenin; 18 –kaempferol; 19 –luteolin; 20 –catechin; 21 –TPC; 22 –DPPH; 23—ABTS; 24 –ChA; 25—colour intensity; 26 –hardness; 27 –meltability; 28—sweet flavour; 29—chocolate flavour; 30—milk flavour; 31—bitter flavour; 32—tart flavour; 33—chocolate aroma; 34—fruit aroma; 35—sweet aroma; 36—spicy aroma; 37—nut aroma; 38—deactivation of TAS2R3 receptor; 39 –deactivation of TAS2R13; 40 –dectivation of TAS1R2.