Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.

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dc.contributorIVIA ARAUJO DAS VIRGENS, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributorTASSIA CAVALCANTE PIRES, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributorLIGIA REGINA RADOMILLE DE SANTANA, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributorSERGIO EDUARDO SOARES, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributorLEONARDO FONSECA MACIEL, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributorADRIANA CRISTINA REIS FERREIRA, Centro de Inovaçao do Cacau–CIC, Ilhéus
dc.contributorALINE TELLES BIASOTO MARQUES, CPATSA
dc.contributorELIETE DA SILVA BISPO, aculdade de Farmácia, Universidade Federal da Bahia.
dc.creatorVIRGENS, I. A. das
dc.creatorPIRES, T. C.
dc.creatorSANTANA, L. R. R. de
dc.creatorSOARES, S. E.
dc.creatorMACIEL, L. F.
dc.creatorFERREIRA, A. C. R.
dc.creatorBIASOTO, A. C. T.
dc.creatorBISPO, E. da S.
dc.date2022-03-06T02:07:47Z
dc.date2022-03-06T02:07:47Z
dc.date2020-11-25
dc.date2021
dc.date.accessioned2026-07-07T05:56:47Z
dc.descriptionThis work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ?Catongo? (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.
dc.identifierInternational Journal of Food Science and Technology, v. 56, p. 1905-1917, 2021.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127043
dc.identifier10.1111/ijfs.14820
dc.identifier.urihttp://hdl.handle.net/123456789/503120
dc.languageeng
dc.rightsopenAccess
dc.subjectComposto bioativo
dc.subjectChocolate amargo
dc.subjectPerfil sensorial
dc.subjectCacau híbrido brasileiro
dc.subjectCacau
dc.subjectChocolate
dc.subjectProcessamento
dc.subjectTecnologia de Alimento
dc.subjectPhenolic compounds
dc.subjectFood technology
dc.titleRelationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.
dc.typeArtigo de periódico

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