| Title: | Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers' preference |
| Author(s): | Cemin P; Reis Ribeiro S; de Candido de Oliveira F; Leal Leaes F; Regina Dos Santos Nunes M; Wagner R; Sant'Anna V; |
| Address: | "Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado, Rio Grande do Sul, Brazil. Department of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria, RS, Brazil. Life and Environmental Area, State University of Rio Grande do Sul, Encantado Campus, Encantado, Rio Grande do Sul, Brazil. Electronic address: voltaire-santanna@uergs.edu.br" |
| DOI: | 10.1016/j.foodres.2022.111618 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "This study aimed to evaluate the volatile compounds of chocolates made of Brazilian cocoas and statistically track them according to the products' sensorial profile in order to relate them to consumers' acceptance by preference map methodology. The intensity of the chocolate, acidity, woody, smoked, green, floral, burned, musty, and cocoa notes from chocolates produced with cocoa from different Brazilian states were analyzed by a trained panel and by 128 consumers. Samples from Cote d'Ivoire, which is known for its high-quality chocolate, were evaluated for comparison. Solid-phase microextraction headspace sampling/gas chromatography-mass spectrometry was employed to evaluate the samples' volatile compounds. One hundred volatile compounds were identified within the samples. The results from the preference maps showed that the maximum preference was found for chocolate made of cocoa from Rondonia, Bahia, and Espirito Santo and Cote d'Ivoire and organic samples from Para. The ideal sample point was characterized by intense chocolate, floral, and woody notes and mild green and burned notes. The presence of furfural, 3-methyl butanal, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, methyl pyrazine, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, and tetramethyl pyrazine were shown to be important for consumer acceptance in the ideal product, whereas the presence of (Z)-2-heptenal and 2-pentyl furan may increase consumer rejection. 2,3-Methyl pyrazine, methyl pyrazine, and 2,3-butanediol, which are important volatile compounds previously reported in the literature, were statistically tracked to both positive and negative sample attributes and must be better explored concerning consumers' acceptance of chocolates" |
| Keywords: | Brazil *Cacao/chemistry *Chocolate/analysis Pyrazines/analysis Taste *Volatile Organic Compounds/analysis Acceptance Aroma Cocoa liquor Preference map Sensory acceptance; |
| Notes: | "MedlineCemin, Paloma Reis Ribeiro, Stephanie de Candido de Oliveira, Fernanda Leal Leaes, Fernanda Regina Dos Santos Nunes, Marta Wagner, Roger Sant'Anna, Voltaire eng Research Support, Non-U.S. Gov't Canada 2022/08/09 Food Res Int. 2022 Sep; 159:111618. doi: 10.1016/j.foodres.2022.111618. Epub 2022 Jul 4" |
