Influence of cocoa clones on the quality and functional properties of chocolate – nitrogenous compounds

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dc.creatorValterney Lima Deus
dc.creatorEliete da Silva Bispo
dc.creatorAdriana Silva Franca
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-05-02T21:28:24Z
dc.date.accessioned2025-09-08T23:19:25Z
dc.date.available2022-05-02T21:28:24Z
dc.date.issued2020-12
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2020.110202
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/41303
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectCacau
dc.subjectChocolate
dc.subject.otherAmino acids
dc.subject.otherBiogenic amines
dc.subject.otherLeucine
dc.subject.otherPhenylethylamine
dc.subject.otherChocolate
dc.titleInfluence of cocoa clones on the quality and functional properties of chocolate – nitrogenous compounds
dc.typeArtigo de periódico
local.citation.epage7
local.citation.spage1
local.citation.volume134
local.description.resumoCloning 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.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820311919

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