| Abstrakt: |
A recent study conducted by researchers at the Federal University of Sao Joao del-Rei in Brazil examined the influence of different maturation conditions of cocoa beans on the chemical profile of craft chocolates. The study found that the maturation conditions affected the metabolomic profile of the chocolates, which could potentially impact their sensory characteristics and bioactive compounds. The researchers identified various volatile and non-volatile compounds in the chocolate samples, including acids, alcohols, aldehydes, ketones, esters, and pyrazines. The study suggests that further sensory evaluation of these chocolates is needed. [Extracted from the article] |
