Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/55019

TitleVolatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
Author(s)Moreira, Igor Magalhães da Veiga
Vilela, Leonardo de Figueiredo
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
KeywordsChocolate quality
GC-MS
Cocoa fermentation
Cocoa varieties
Protein profile
MALDI-TOF MS
Issue dateJul-2018
PublisherElsevier
JournalFood Research International
CitationMoreira, Igor Magalhães da Veiga; Vilela, Leonardo de Figueiredo; Santos, Cledir; Lima, Nelson; Schwan, Rosane Freitas, Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Research International, 109, 196-203, 2018
Abstract(s)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.
TypeArticle
URIhttp://hdl.handle.net/1822/55019
DOI10.1016/j.foodres.2018.04.012
ISSN0963-9969
Publisher versionhttp://www.journals.elsevier.com/food-research-international/
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_47547_1.pdf1,21 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID