Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

dc.creatorMoreira, Igor Magalhães da Veiga
dc.creatorVilela, Leonardo de Figueiredo
dc.creatorSantos, Cledir
dc.creatorLima, Nelson
dc.creatorSchwan, Rosane Freitas
dc.date2019-05-31T13:25:29Z
dc.date2019-05-31T13:25:29Z
dc.date2018-07
dc.date.accessioned2023-09-28T19:56:48Z
dc.date.available2023-09-28T19:56:48Z
dc.identifierMOREIRA, 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.
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0963996918302837
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/34484
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9040833
dc.descriptionCocoa 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.
dc.languageen_US
dc.publisherElsevier
dc.rightsrestrictAccess
dc.sourceFood Research International
dc.subjectChocolate quality
dc.subjectGC-MS
dc.subjectCocoa fermentation
dc.subjectCocoa variety
dc.subjectProtein profiles
dc.subjectMALDI-TOF MS
dc.titleVolatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
dc.typeArtigo


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