Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS an...

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Published in:Journal of food science and technology 2019-06, Vol.56 (6), p.2874-2887
Main Authors: Bastos, Valdeci S., Uekane, Thais M., Bello, Neyde A., de Rezende, Claudia M., Flosi Paschoalin, Vânia M., Del Aguila, Eduardo M.
Format: Article
Language:English
Subjects:
Alcohols
Aldehydes
Aroma
Aroma compounds
Bitterness
Brazil
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chocolate
Cocoa
Cultivars
Esters
Fermentation
Flavor compounds
Flavors
Food Science
fruit pulp
gas chromatography-mass spectrometry
Ketones
Myrcene
Nutrition
Ocimene
odors
Original
Original Article
Phytophthora
Pulp
Sensory evaluation
Solid phase methods
Terpenes
Theobroma cacao
thyrotropin
Volatile compounds
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creator Bastos, Valdeci S.
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description The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. β-myrcene and β- cis -ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.
doi_str_mv 10.1007/s13197-019-03736-3
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subjects Alcohols
Aldehydes
Aroma
Aroma compounds
Bitterness
Brazil
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chocolate
Cocoa
Cultivars
Esters
Fermentation
Flavor compounds
Flavors
Food Science
fruit pulp
gas chromatography-mass spectrometry
Ketones
Myrcene
Nutrition
Ocimene
odors
Original
Original Article
Phytophthora
Pulp
Sensory evaluation
Solid phase methods
Terpenes
Theobroma cacao
thyrotropin
Volatile compounds
title Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil
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