Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-06-05 DOI:10.1016/j.ijgfs.2024.100967

Paloma Cemin , Stephanie Reis Ribeiro , Fernanda de Candido de Oliveira , Roger Wagner , Voltaire Sant’Anna

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Abstract

The present work aimed to evaluate the volatile compounds and sensory profile of liquors from different Brazilian states and from Cotê d’Ivoire. A trained panel analyzed samples for their intensity of several flavors by Descriptive Analysis and volatile compounds were evaluated by chromatography-mass spectrometry. Results showed that liquors from Pará and Cotê d’Ivoire presented a relation to chocolate and floral flavors, respectively, meanwhile those organic from Pará presented high acidity flavors. Liquors from Pará and Cotê d'Ivoire were related to chocolate and floral flavors. Samples from Bahia were slightly related to woody and cocoa flavors, meanwhile cocoas from Rondônia and Espírito Santo were related to musty, smoked, burned flavors. Chocolate flavor was related to volatile compounds with recognized roasted and nut odors. Acidity flavor was statistically tracked with compounds with flowery and fruit odors. Smoked and woody flavors were tracked to compounds with pungent, rancid and sour odors, and 1-octanol and 1H-Indole (burned notes). Fruity, sweety and flowery compounds composed the green flavor. Burned flavor was linked to waxy and rancid compounds. The intensity of musty was related to the presence compounds with citrus and cocoa odors. Cocoa attribute was statistically related to compounds with flowery and fruity odors.

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巴西可可酒挥发性化合物和感官特征研究

本研究旨在评估巴西各州和科特迪瓦的白酒的挥发性化合物和感官特征。一个训练有素的小组通过描述性分析法对样品的几种风味强度进行了分析，并通过色谱-质谱法对挥发性化合物进行了评估。结果表明，帕拉州和科特迪瓦州的白酒分别呈现出巧克力和花香的味道，而帕拉州的有机白酒则呈现出高酸度的味道。帕拉州和科特迪瓦州的白酒与巧克力和花香有关。巴伊亚的样品略带木香和可可味，而隆多尼亚和圣埃斯皮里图的可可则带有霉味、烟熏味和烧焦味。巧克力风味与挥发性化合物有关，具有公认的烘烤和坚果气味。据统计，酸味与带有花香和果香的化合物有关。烟熏和木质风味与带有刺激性、馊味和酸味的化合物以及 1-辛醇和 1H-吲哚（烧焦味）有关。果味、甜味和花香化合物构成了绿色风味。烧焦味与蜡质和馊味化合物有关。霉味的强度与柑橘和可可气味化合物的存在有关。据统计，可可味与花香和果香化合物有关。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.