Cargando

Thermal properties and volatile compounds profile of commercial darkchocolates from different genotypes of cocoa beans

  • 09 noviembre 2021
  • Por S.J. Calva-Estradaa

There is a growing interest in the identification of chemometric markers that allow the distinction and authentication
of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples
derived from Latin American cocoa, including specimens from North and South America, have not been studied
in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of
commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of
cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty
acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the
volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal
Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap).

 

Ver publicación

Notas
Anteriores

Biotaller participa en el Festival Papirolas 2021

09 noviembre 2021

Por quinto año consecutivo, el CIATEJ participó en el Festival Papirolas, el cual se l...

Leer más

Diálogo de saberes: miel del sureste de México

01 noviembre 2021

El 28 de octubre de 2021 se llevó a cabo el evento “Diálogo de saberes sobre la...

Leer más

CIATEJ y SAPAZA en el Día Interamericano del Agua

29 octubre 2021

Los días 28 y 29 de octubre, se llevaron a cabo una sería de conferencia en el marco d...

Leer más
TODOS LOS DERECHOS RESERVADOS. CIATEJ © 2024