Paloma Cemin , Stephanie Reis Ribeiro , Fernanda de Candido de Oliveira , Roger Wagner , Voltaire Sant’Anna
{"title":"巴西可可酒挥发性化合物和感官特征研究","authors":"Paloma Cemin , Stephanie Reis Ribeiro , Fernanda de Candido de Oliveira , Roger Wagner , Voltaire Sant’Anna","doi":"10.1016/j.ijgfs.2024.100967","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100967"},"PeriodicalIF":3.2000,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors\",\"authors\":\"Paloma Cemin , Stephanie Reis Ribeiro , Fernanda de Candido de Oliveira , Roger Wagner , Voltaire Sant’Anna\",\"doi\":\"10.1016/j.ijgfs.2024.100967\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"37 \",\"pages\":\"Article 100967\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-06-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X24001008\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001008","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Study of volatile compounds and sensory profile of Brazilians’ cocoa liquors
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.
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.
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