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

Detalhes bibliográficos
Autor(a) principal: Moreira, Igor Magalhães da Veiga
Data de Publicação: 2018
Outros Autores: Vilela, Leonardo de Figueiredo, Santos, Cledir, Lima, Nelson, Schwan, Rosane Freitas
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/55019
Resumo: 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.
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spelling Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in BrazilChocolate qualityGC-MSCocoa fermentationCocoa varietiesProtein profileMALDI-TOF MSScience & TechnologyCocoa 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.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 Científico e Tecnológico of Brasil (CNPQ), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES) for scholarships and Fazendas Reunidas Vale do Juliana (Igrapiúna, Bahia, Brazil) where the experimental work was done.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoMoreira, Igor Magalhães da VeigaVilela, Leonardo de FigueiredoSantos, CledirLima, NelsonSchwan, Rosane Freitas2018-072018-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/55019engMoreira, 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, 20180963-996910.1016/j.foodres.2018.04.01229803442http://www.journals.elsevier.com/food-research-international/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:32:48Zoai:repositorium.sdum.uminho.pt:1822/55019Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:28:11.873125Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
title Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
spellingShingle Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
Moreira, Igor Magalhães da Veiga
Chocolate quality
GC-MS
Cocoa fermentation
Cocoa varieties
Protein profile
MALDI-TOF MS
Science & Technology
title_short Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
title_full Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
title_fullStr Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
title_full_unstemmed Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
title_sort Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
author Moreira, Igor Magalhães da Veiga
author_facet Moreira, Igor Magalhães da Veiga
Vilela, Leonardo de Figueiredo
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
author_role author
author2 Vilela, Leonardo de Figueiredo
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Moreira, Igor Magalhães da Veiga
Vilela, Leonardo de Figueiredo
Santos, Cledir
Lima, Nelson
Schwan, Rosane Freitas
dc.subject.por.fl_str_mv Chocolate quality
GC-MS
Cocoa fermentation
Cocoa varieties
Protein profile
MALDI-TOF MS
Science & Technology
topic Chocolate quality
GC-MS
Cocoa fermentation
Cocoa varieties
Protein profile
MALDI-TOF MS
Science & Technology
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
2018-07-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/55019
url http://hdl.handle.net/1822/55019
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Moreira, 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
0963-9969
10.1016/j.foodres.2018.04.012
29803442
http://www.journals.elsevier.com/food-research-international/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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