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| Registros recuperados : 258 | |
| 161. |  | CARVALHO, E. S. S.; AMORIM, M. D.; SOUZA, T.; MAMEDE, M. E. O.; BARROS, P A.; LEAO, P. C. de S.; PEREIRA, G. E.; BIASOTO, A. C. T. Influência do sistema de condução e porta enxerto sob a qualidade do vinho Syrah produzidos no Submédio do Vale do São Francisco na 1º safra do ano. In: ENCONTRO NACIONAL DE ANALISTAS DE ALIMENTOS, 19.; CONGRESSO LATINO-AMERICANO DE ANALISTAS DE ALIMENTOS, 5., 2015, Natal. Desafios analíticos e segurança alimentar. Natal: LACEN-RN: SESAP: UFRN, 2015. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 162. | | SILVA, I. S.; BARROS, A. P. A.; NUNES, G. da S.; TORRES, L. H. P. S.; NASCIMENTO, D. C. do; DAMASCENO, J. C.; BIASOTO, A. C. T. Influência da técnica de termovinificação no conteúdo de compostos fenólicos e na cor dos vinhos tintos tropicais Syrah. In: CONGRESO LATINOAMERICANO DE VITICULTURA Y ENOLOGIA, 16., 2019, Ica, Peru. Desierto: pasión vitivinícola en Latinoamérica. Ica: Asociacion Peruana de Enologos: Organización Internacional de la Viña y del Vino, 2019. p. 156-160.| Biblioteca(s): Embrapa Semiárido. |
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| 163. | | BIASOTO, A. C. T.; NASCIMENTO, D. C. do; NUNES, G. da S.; TORRES, L. H. P. de S.; MORGADO, T. da S.; SANTOS, R. T. dos S. e. Influência do tempo de contato do chip de carvalho americano de tostagem média na composição fisico-quimica e coloração do vinho tinto Syrah. In: ENCONTRO NACIONAL DA AGROINDÚSTRIA, 4., 2018, Bananeiras. Anais... Bananeiras: UFPB: CABA, 2018. v.1| Biblioteca(s): Embrapa Semiárido. |
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| 164. | | MORAIS, L. R. V. de; OLIVEIRA, J. B. de; VASCONCELOS, J. S.; TIMACO, A. C. E.; NATIVIDADE, M. M. P.; PEREIRA, G. E.; BIASOTO, A. C. T. Influência do tempo de duração da maceração sobre a qualidade do vinho Syrah produzido no Submédio do Vale do São Francisco. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 8., 2013, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2013. p, 321-327. (Embrapa Semiárido. Documentos, 253).| Biblioteca(s): Embrapa Semiárido. |
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| 165. | | BIASOTO, A. C. T.; NASCIMENTO, D. C. do; SILVA, D. J.; BARROS, E. S. de; SANTOS, M. dos; SANTOS, R. T. dos S. e. Influência do tempo de permanência do chip de carvalho francês de tostagem forte na composição físico-quimica, antociânica e coloração do vinho tinto Syrah. In: ENCONTRO NACIONAL DA AGROINDÚSTRIA, 4., 2018, Bananeiras. Anais... Bananeiras: UFPB: CABA, 2018. v.1| Biblioteca(s): Embrapa Semiárido. |
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| 167. | | BIASOTO, A. C. T.; RYBKA, A. C. P.; BARROS, E. S. de; NASCIMENTO, D. C. do; LEAO, P. C. de S. Influência do porta-enxerto sobre a composição físico-quimica do suco da uva BRS Magna cultivada em condições tropicais. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 26., 2019, Juazeiro, BA/Petrolina, PE. Fruticultura de precisão: desafios e oportunidades - anais. Petrolina: Embrapa Semiárido: UNIVASF: SBF, 2019. p. 2895-2898| Biblioteca(s): Embrapa Semiárido. |
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| 168. | | BATISTA, F. da S. L.; OLIVEIRA, J. B. de; VASCONCELOS, G. B. N.; BORGES, R. M. E.; BIASOTO, A. C. T.; PEREIRA, G. E. Influência de porta-enxertos sobre a composição do suco da uva Isabel Precoce elaborado no Vale do Submédio do São Francisco. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 22., 2012, Bento Gonçalves. Anais... Bento Gonçalves: SBF, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| 169. | | BATISTA, F. da S. L.; OLIVEIRA, J. B. de; VASCONCELOS, G. B. N.; FAUSTIN, R. M. E. B.; BIASOTO, A. C. T.; PEREIRA, G. E. Influência de porta-enxertos sobre a composição do suco da uva 'Isabel Precoce' elaborado no Vale do Submédio do São Francisco. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 22., 2012, Bento Gonçalves. Anais... Bento Gonçalves: SBF, 2012. p. 5139-5142| Biblioteca(s): Embrapa Uva e Vinho. |
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| 170. | | SILVA, J. K. da; BATISTA, A. G.; CAZARIN, C. B. B.; DIONISIO, A. P.; BRITO, E. S. de; BIASOTO, A. C. T.; MARÓSTICA JUNIOR, M. R. Functional tea from a Brazilian berry: overview of the bioactives compounds. LWT - Food Science and Technology, v. 76, p. 292-298, 2017.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Semiárido. |
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| 171. | | BATISTA, A. G.; SILVA, J. K. da; CAZARIN, C. B. B.; BIASOTO, A. C. T.; SAWAYA, A. C. H. F.; PRADO, M. A.; MARÓSTICA JÚNIOR, M. R. Red-jambo (Syzygium malaccense): bioactive compounds in fruits and leaves. LWT - Food Science and Technology, v. 76, p. 284-291, 2017.| Biblioteca(s): Embrapa Semiárido. |
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| 172. | | LIMA, D. dos A.; GUIMARÃES, I. T.; SILVA, B. O. S. da; ANDRADE, M. E. A.; BIASOTO, A. C. T.; FREITAS, S. T. de. Recomendação de teores de matéria seca para a colheita de mangas das cultivares Palmer e Tommy Atkins. In: JORNADA DE INICIAÇÃO CIENTIFICA DA EMBRAPA SEMIÁRIDO, 15., 2020, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2020. p. 26-27. (Embrapa Semiárido. Documentos, 299).| Biblioteca(s): Embrapa Semiárido. |
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| 174. | | NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A. P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. In: LATIN-AMERICAN CONGRESS, 16.; NATIONAL MEETING ON CHROMATOGRAPHY, 9., 2016, Lisboa, Portugal. Abstrcts... Lisboa: Faculty of Sciences of the University of Lisboa, 2016. p. 459-460.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 176. | | SANTOS, R. T. dos S. e; TORRES, L. H. P. S.; BIASOTO, A. C. T.; FREITAS, S. T. de; MELO, N. F. de; SILVA, F. L. H. da. Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach. Research, Society and Development, v. 11, n. 5, e14511528088, 2022.| Biblioteca(s): Embrapa Semiárido. |
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| 177. | | MARTINS, L. M.; SANTANA, L. R. R. de; MACIEL, L. F.; SOARES, S. E.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S. Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans. Research, Society and Development, v. 12, n. 4, e22912440782, 2023. Disponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em:| Biblioteca(s): Embrapa Meio Ambiente. |
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| 179. | | CAMARGO, A. C. de; BIASOTO, A. C. T.; SCHWEMBER, A. R.; GRANADO, D.; RASERA, G. B.; FRANCHIN, M.; ROSALEN, P. L.; ALENCAR, S. M.; SHAHIDI, F. Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-KB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019.| Biblioteca(s): Embrapa Semiárido. |
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| 180. | | SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E. Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 38.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 258 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
|
Data corrente: |
19/12/2023 |
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Data da última atualização: |
20/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
MARTINS, L. M.; SANTANA, L. R. R. de; MACIEL, L. F.; SOARES, S. E.; FERREIRA, A. C. R.; BIASOTO, A. C. T.; BISPO, E. da S. |
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Afiliação: |
LUCIMARA MIRANDA MARTINS; LIGIA REGINA RADOMILLE DE SANTANA, UNIVERSIDADE FEDERAL DA BAHIA; LEONARDO FONSECA MACIEL, UNIVERSIDADE DO ESTADO DA BAHIA; SERGIO EDUARDO SOARES, UNIVERSIDADE FEDERAL DA BAHIA; ADRIANA CRISTINA REIS FERREIRA, CENTRO DE INOVAÇÃO DO CACAU; ALINE TELLES BIASOTO MARQUES, CNPMA; ELIETE DA SILVA BISPO, CNPMA. |
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Título: |
Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Research, Society and Development, v. 12, n. 4, e22912440782, 2023. |
|
ISSN: |
2525-3409 |
|
DOI: |
https://dx.doi.org/10.33448/rsd-v12i4.40782 |
|
Idioma: |
Português |
|
Notas: |
Disponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em: |
|
Conteúdo: |
Abstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs. MenosAbstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can ... Mostrar Tudo |
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Palavras-Chave: |
Acceptability; Fine cocoa; Sensory profile. |
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Thesagro: |
Cacau; Composto Fenólico. |
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Thesaurus NAL: |
bioactive compounds. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160073/1/Biasoto-Phenolic-compounds-2023.pdf
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|
Marc: |
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100 1 $aMARTINS, L. M.
245 $aPhenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans.$h[electronic resource]
260 $c2023
500 $aDisponível em: https://doi.org/10.33448/rsd-v12i4.40782. Acesso em:
520 $aAbstract: The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Performance Liquid Chromatography) and the sensory characteristics (Quantitative Descriptive Analysis-QDA®), and acceptance test). External preference mapping was conducted by first using principal components analysis (PCA) on the QDA data, and then relating consumer preference (overall liking) to this PCA space by regression analysis. Significant differences among the cocoa varieties were found. Chocolate samples that showed lower acceptability also presented higher content of theobromine, caffeine, anthocyanins, and gallic acid which conferred greater intensities of bitterness, astringency, and intense cocoa flavor. Lower levels of methylxanthines, monomeric phenolic compounds, and anthocyanins allowed the highlight of fruity, sweet and caramelized notes, which contributed to greater acceptance of the chocolate samples. Therefore, these characteristics can be recognized as consumer preference drivers (negative and positive, respectively) for the high cocoa chocolates. It seems that higher values of ephicatechin and catechin had no negative contribution to the flavor of the chocolate samples. The findings of this study can be used in agriculture and in the cocoa/chocolate industry, suggesting the potential and applicability of promising hybrid cocoa, with important characteristics, representing a genetic material of great quality, that may be classified as fine flavor cocoa, associating greater value to the product, and contributing to meet consumer needs.
650 $abioactive compounds
650 $aCacau
650 $aComposto Fenólico
653 $aAcceptability
653 $aFine cocoa
653 $aSensory profile
700 1 $aSANTANA, L. R. R. de
700 1 $aMACIEL, L. F.
700 1 $aSOARES, S. E.
700 1 $aFERREIRA, A. C. R.
700 1 $aBIASOTO, A. C. T.
700 1 $aBISPO, E. da S.
773 $tResearch, Society and Development$gv. 12, n. 4, e22912440782, 2023.
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Embrapa Meio Ambiente (CNPMA) |
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