Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates.

ABSTRACT: Cocoa beans (Theobroma cacao 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 che

SUBMITTER: do Carmo Mazzinghy AC 

PROVIDER: S-EPMC11011494 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature