Brazilian cocoa hybrid-mix fermentation: impact of microbial dominance as well as chemical and sensorial properties

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMartinez, Silvia Juliana-
Autor(es): dc.creatorBatista, Nádia Nara-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:49:06Z-
Data de disponibilização: dc.date.available2026-02-09T11:49:06Z-
Data de envio: dc.date.issued2022-01-18-
Data de envio: dc.date.issued2022-01-18-
Data de envio: dc.date.issued2021-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/48898-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/1750-3841.15758-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1148125-
Descrição: dc.descriptionHigh-yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. The yeast, acetic acid bacteria, lactic acid bacteria, and mesophilic bacteria population were evaluated in their respective medium. Carbohydrates and acids were detected using a high-performance liquid chromatography system, and volatiles were analyzed using gas chromatography-mass spectrometry equipment. Finally, a consumer acceptance test followed by a check-all-that-apply question and a temporal dominance of sensations assessment was performed in chocolate. The fermentation resulted in a typical succession: yeast-dominated at first, followed by lactic acid, acetic acid, and mesophilic bacteria. In the pulp, carbohydrates and citric acid were consumed. Low concentrations of acetic acid (0.09–1.75 g/kg) were detected. Acids, esters, and alcohols were the most abundant groups. The chocolate profile resulted in sweet, acidic, and fruity, satisfying consumers' tastes.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectCocoa hybrid-mix fermentation-
Palavras-chave: dc.subjectChocolate - Quality-
Palavras-chave: dc.subjectChocolate sensory analyses-
Palavras-chave: dc.subjectFermentação de mistura híbrida de cacau-
Palavras-chave: dc.subjectChocolate - Qualidade-
Palavras-chave: dc.subjectAnálises sensoriais de chocolate-
Título: dc.titleBrazilian cocoa hybrid-mix fermentation: impact of microbial dominance as well as chemical and sensorial properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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