Repositorio
Institucional

Santos, Cledir

da Veiga Moreira, Igor Magalhaes#Vilela, Leonardo de Figueiredo#Lima, Nelson#Schwan, Rosane Freitas

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

ELSEVIER

FOOD RESEARCH INTERNATIONAL

en

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-l-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.

Artículo original

Cledir Santos thanks the Universidad de La Frontera (Temuco, Chile) for the partial funding from Project DIUFRO PIA 17-0006. The authors thank the Brazilian agencies Conselho Nacional de Desenvolvimento Cientifico e Tecnologico of Brasil (CNPQ), Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) and Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) for scholarships and Fazendas Reunidas Vale do Juliana (Igrapiuna, Bahia, Brazil) where the experimental work was done.

Cledir Santos agradece a la Universidad de La Frontera (Temuco, Chile) por el financiamiento parcial del Proyecto DIUFRO PIA 17-0006. Los autores agradecen a las agencias brasileñas Conselho Nacional de Desenvolvimento Cientifico e Tecnologico of Brasil (CNPQ), Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) y Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) por las becas y a las Fazendas Reunidas Vale do Juliana (Igrapiuna, Bahía, Brasil) donde se realizó el trabajo experimental.

10.1016/j.foodres.2018.04.012

pdf

Chocolate quality# GC-MS# Cocoa fermentation# Cocoa varieties# Protein profile# MALDI-TOF MS

http://dx.doi.org/10.1016/j.foodres.2018.04.012

Food Science & Technology

Calidad del chocolate# GC-EM# Fermentación del cacao# Variedades de cacao# Perfil proteico# EM MALDI-TOF

Tecnología de los Alimentos

Agricultura

Bioquímica

WOS:000442332100022

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

Artículo original

version publicada

ELSEVIER

FOOD RESEARCH INTERNATIONAL

Ciencia y tecnología de los alimentos

0963-9969

en

UFRO DIUFRO PIA 17-0006#CNPQ#FAPEMIG#CAPES

UFRO DIUFRO PIA 17-0006

CNPQ

FAPEMIG

CAPES

Cledir Santos thanks the Universidad de La Frontera (Temuco, Chile) for the partial funding from Project DIUFRO PIA 17-0006. The authors thank the Brazilian agencies Conselho Nacional de Desenvolvimento Cientifico e Tecnologico of Brasil (CNPQ), Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) and Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) for scholarships and Fazendas Reunidas Vale do Juliana (Igrapiuna, Bahia, Brazil) where the experimental work was done.

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hibrida#verde

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