Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/34484
metadata.artigo.dc.title: Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
metadata.artigo.dc.creator: Moreira, Igor Magalhães da Veiga
Vilela, Leonardo de Figueiredo
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Chocolate quality
GC-MS
Cocoa fermentation
Cocoa variety
Protein profiles
MALDI-TOF MS
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Jul-2018
metadata.artigo.dc.identifier.citation: MOREIRA, I. M. da V. et al. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Research International, [S.l.], v. 109, p. 196-203, July 2018. DOI: 10.1016/j.foodres.2018.04.012.
metadata.artigo.dc.description.abstract: Cocoa beans from different geographical and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and proteins profiles of beginning and end of the fermentation from different cocoa hybrids (CEPEC2004, PH15, PS1319, SJ02) were searched. Moreover, sensorial characterization of the produced chocolate from these hybrids was performed. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Chocolate from CEPEC2004 was the most accepted by judges and correlated with sweet and bitter taste which can be explained by the presence of desired flavor compounds, such as 2,3-butanediol and 2-methyl-1-butanol. A higher presence of acids (undesirable compounds) was observed in chocolates samples from PS1319 hybrid, that have resulted in the low acceptance by judges. In addition, MALDI-TOF MS analysis showed that during fermentation the protein profile was different among the hybrids, which indicates this kind of compounds also contributes to the cocoa-specific flavor.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0963996918302837
http://repositorio.ufla.br/jspui/handle/1/34484
metadata.artigo.dc.language: en_US
Appears in Collections:DBI - Artigos publicados em periódicos

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