Influence of cocoa clones on the quality and functional properties of chocolate – nitrogenous compounds
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
Resumo
Cloning techniques have been used to improve agronomical traits and to answer to the new demand for fine chocolate. However, scarce information is available regarding their impact on chocolate quality. This study investigated amino acids and bioactive amines in nine cocoa clones and their impact on quality, safety and functional properties of chocolates. Most of the clones had 18 out of the 20 amino acids investigated (five lacked methionine, one phenylalanine and another alanine, proline and valine). Total levels varied from 28.57 to 84.5 g/kg and ~45% were essential amino acids. Bitter amino acids represented 55%, sweet 19% and umami 2% of total. Spermidine, putrescine, tryptamine, tyramine and phenylethylamine were present in all samples; agmatine was detected in five, cadaverine in eight, histamine in seven, and serotonin in six samples. Total levels varied from 9.10 to 44.09 mg/kg. The presence of spermidine, tryptamine, agmatine and phenylethylamines is relevant due to health promoting properties. Histamine and tyramine levels are not enough to cause adverse effects. Multivariate analyses separated the chocolates into five clusters. This information is relevant for further agronomical studies and in the formulation of cocoa blends for chocolate with unique and optimized nutritional, functional, safety and sensory qualities.
Abstract
Assunto
Tecnologia de alimentos, Cacau, Chocolate
Palavras-chave
Amino acids, Biogenic amines, Leucine, Phenylethylamine, Chocolate
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https://www.sciencedirect.com/science/article/pii/S0023643820311919