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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/51216
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dc.creatorValterney Lima Deuspt_BR
dc.creatorEliete da Silva Bispopt_BR
dc.creatorAdriana Silva Francapt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.date.accessioned2023-03-24T20:26:52Z-
dc.date.available2023-03-24T20:26:52Z-
dc.date.issued2021-04-
dc.citation.volume97pt_BR
dc.citation.spage1pt_BR
dc.citation.epage9pt_BR
dc.identifier.doi10.1016/j.jfca.2020.103776pt_BR
dc.identifier.issn08891575pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/51216-
dc.description.resumoFermentation is of utmost relevance in cocoa processing. Limited information is available on the impact of fermentation on nitrogenous compounds which are associated with relevant health benefits and aroma quality of chocolate. The objective of this study was to investigate the changes on free amino acids and bioactive amines during cocoa on-farm fermentation. In unfermented cocoa 14 amino acids and five amines were detected, with predominance of glutamic acid, leucine, phenylalanine, serine and spermidine and serotonin, respectively. Fermentation followed its due course, confirmed by total titratable acidity, pH and temperature changes. Amino acids levels varied during fermentation and the final levels were higher compared to the unfermented cocoa. Hydrophobic amino acids were prevalent at the end of fermentation. Total levels of most amines decreased (serotonin disappeared) during fermentation; whereas putrescine remained constant and phenylethylamine increased. Multivariate analysis differentiated three distinct phases for these nitrogenous compounds during fermentation: (i) from 0 to 48 h – high serotonin, tryptamine, and pH; (ii) from 60 to 132 h – high phenylalanine, lysine, leucine, alanine, threonine, phenylethylamine, and acidity; and (iii) 144 h – high glycine, histidine, arginine and phenylethylamine. The possibility of using blends with cocoa from different fermentation times, can lead to fermented cocoa with unique functional and sensory properties.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICApt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Food Composition and Analysis-
dc.rightsAcesso Abertopt_BR
dc.subjectGlutamic acidpt_BR
dc.subjectHydrophobic amino acidspt_BR
dc.subjectPhenylalaninept_BR
dc.subjectPhenylethylaminept_BR
dc.subjectSerotoninpt_BR
dc.subjectTyraminept_BR
dc.subjectForasteropt_BR
dc.subjectMultivariate analysispt_BR
dc.subjectFunctional propertiespt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherCacaupt_BR
dc.subject.otherFermentaçãopt_BR
dc.titleUnderstanding amino acids and bioactive amines changes during on-farm cocoa fermentationpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0889157520314812pt_BR
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