02099naa a2200337 a 450000100080000000500110000800800410001902400280006010000230008824501470011126000090025852010600026765000200132765000230134765000100137065000140138065000180139465000270141265300300143965300210146965300220149065300210151270000170153370000250155070000180157570000180159370000230161170000220163470000200165677300850167621270432022-09-09       2021    bl uuuu     u00u1 u    #d7 a10.1111/ijfs.148202DOI1 aVIRGENS, I. A. das  aRelationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.h[electronic resource]  c2021  aThis work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ?Catongo? (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties.  aFood technology  aPhenolic compounds  aCacau  aChocolate  aProcessamento  aTecnologia de Alimento  aCacau híbrido brasileiro  aChocolate amargo  aComposto bioativo  aPerfil sensorial1 aPIRES, T. C.1 aSANTANA, L. R. R. de1 aSOARES, S. E.1 aMACIEL, L. F.1 aFERREIRA, A. C. R.1 aBIASOTO, A. C. T.1 aBISPO, E. da S.  tInternational Journal of Food Science and Technologygv. 56, p. 1905-1917, 2021.