Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127043
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dc.contributor.authorVIRGENS, I. A. das
dc.contributor.authorPIRES, T. C.
dc.contributor.authorSANTANA, L. R. R. de
dc.contributor.authorSOARES, S. E.
dc.contributor.authorMACIEL, L. F.
dc.contributor.authorFERREIRA, A. C. R.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorBISPO, E. da S.eng
dc.date.accessioned2022-03-06T02:07:47Z-
dc.date.available2022-03-06T02:07:47Z-
dc.date.created2020-11-25
dc.date.issued2021
dc.identifier.citationInternational Journal of Food Science and Technology, v. 56, p. 1905-1917, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127043-
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.language.isoeng
dc.rightsopenAccess
dc.subjectComposto bioativo
dc.subjectChocolate amargo
dc.subjectPerfil sensorial
dc.subjectCacau híbrido brasileiro
dc.titleRelationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.
dc.typeArtigo de periódico
dc.subject.thesagroCacau
dc.subject.thesagroChocolate
dc.subject.thesagroProcessamento
dc.subject.thesagroTecnologia de Alimento
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1127043
riaa.ainfo.lastupdate2022-03-04
dc.identifier.doi10.1111/ijfs.14820
dc.contributor.institutionIVIA ARAUJO DAS VIRGENS, Faculdade de Farmácia, Universidade Federal da Bahia
dc.contributor.institutionTASSIA CAVALCANTE PIRES, Faculdade de Farmácia, Universidade Federal da Bahiaeng
dc.contributor.institutionLIGIA REGINA RADOMILLE DE SANTANA, Faculdade de Farmácia, Universidade Federal da Bahiaeng
dc.contributor.institutionSERGIO EDUARDO SOARES, Faculdade de Farmácia, Universidade Federal da Bahiaeng
dc.contributor.institutionLEONARDO FONSECA MACIEL, Faculdade de Farmácia, Universidade Federal da Bahiaeng
dc.contributor.institutionADRIANA CRISTINA REIS FERREIRA, Centro de Inovaçao do Cacau–CIC, Ilhéuseng
dc.contributor.institutionALINE TELLES BIASOTO MARQUES, CPATSAeng
dc.contributor.institutionELIETE DA SILVA BISPO, aculdade de Farmácia, Universidade Federal da Bahia.eng
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