Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates
Cocoa beans (<i>Theobroma cacao</i> L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different...
| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
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MDPI AG
2024-03-01
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| Seri Bilgileri: | Foods |
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| Online Erişim: | https://www.mdpi.com/2304-8158/13/7/1031 |
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| author | Ana Carolina do Carmo Mazzinghy Viviane Dias Medeiros Silva Ana Luiza Coeli Cruz Ramos Carla Patrícia de Oliveira Gabriel Barbosa de Oliveira Rodinei Augusti Raquel Linhares Bello de Araújo Júlio Onésio Ferreira Melo |
| author_facet | Ana Carolina do Carmo Mazzinghy Viviane Dias Medeiros Silva Ana Luiza Coeli Cruz Ramos Carla Patrícia de Oliveira Gabriel Barbosa de Oliveira Rodinei Augusti Raquel Linhares Bello de Araújo Júlio Onésio Ferreira Melo |
| author_sort | Ana Carolina do Carmo Mazzinghy |
| collection | DOAJ |
| description | Cocoa beans (<i>Theobroma cacao</i> L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step. |
| first_indexed | 2024-04-24T10:44:42Z |
| format | Article |
| id | doaj.art-9653c6c7fa3448dd807a3c13070c361a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:44:42Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9653c6c7fa3448dd807a3c13070c361a2024-04-12T13:18:30ZengMDPI AGFoods2304-81582024-03-01137103110.3390/foods13071031Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft ChocolatesAna Carolina do Carmo Mazzinghy0Viviane Dias Medeiros Silva1Ana Luiza Coeli Cruz Ramos2Carla Patrícia de Oliveira3Gabriel Barbosa de Oliveira4Rodinei Augusti5Raquel Linhares Bello de Araújo6Júlio Onésio Ferreira Melo7Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, BrazilCampus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, BrazilDepartamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, BrazilCampus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, BrazilDepartamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, BrazilDepartamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, BrazilDepartamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, BrazilCampus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, BrazilCocoa beans (<i>Theobroma cacao</i> L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.https://www.mdpi.com/2304-8158/13/7/1031<i>Theobroma cacao</i>maturationchemical profile |
| spellingShingle | Ana Carolina do Carmo Mazzinghy Viviane Dias Medeiros Silva Ana Luiza Coeli Cruz Ramos Carla Patrícia de Oliveira Gabriel Barbosa de Oliveira Rodinei Augusti Raquel Linhares Bello de Araújo Júlio Onésio Ferreira Melo Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates Foods <i>Theobroma cacao</i> maturation chemical profile |
| title | Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates |
| title_full | Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates |
| title_fullStr | Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates |
| title_full_unstemmed | Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates |
| title_short | Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates |
| title_sort | influence of the different maturation conditions of cocoa beans on the chemical profile of craft chocolates |
| topic | <i>Theobroma cacao</i> maturation chemical profile |
| url | https://www.mdpi.com/2304-8158/13/7/1031 |
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