| Title: | Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil |
| Author(s): | Moreira I; Vilela LF; Santos C; Lima N; Schwan RF; |
| Address: | "Food Sciences Department, Federal University of Lavras, CEP, 37200-000 Lavras, MG, Brazil. Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil. Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil; Department of Chemical Sciences and Natural Resources, CIBAMA, BIOREN, Universidad de La Frontera, Temuco 4811-230, Chile. Electronic address: cledir.santos@ufrontera.cl. CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, University of Minho, 4710-057 Braga, Portugal" |
| DOI: | 10.1016/j.foodres.2018.04.012 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| 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" |
| Keywords: | "Brazil Cacao/*chemistry/genetics/growth & development Consumer Behavior Female *Fermentation Food Analysis/*methods Food Handling/*methods Humans Judgment Male Plant Proteins, Dietary/*analysis Plants, Genetically Modified/*chemistry/genetics/growth & dev;" |
| Notes: | "MedlineMoreira, Igor Magalhaes da Veiga Vilela, Leonardo de Figueiredo Santos, Cledir Lima, Nelson Schwan, Rosane Freitas eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:196-203. doi: 10.1016/j.foodres.2018.04.012. Epub 2018 Apr 17" |
