Cemin, Paloma published the artcileChocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference, Safety of 2,3,5-Trimethylpyrazine, the main research area is phenethyl acetate phenyl methyl hexenal chocolates cocoa; Acceptance; Aroma; Cocoa liquor; Preference map; Sensory acceptance.
This study aimed to evaluate the volatile compounds of chocolates made of Brazilian cocoas and statistically track them according to the products sensorial profile in order to relate them to consumers’ acceptance by preference map methodol. The intensity of the chocolate, acidity, woody, smoked, green, floral, burned, musty, and cocoa notes from chocolates produced with cocoa from different Brazilian states were analyzed by a trained panel and by 128 consumers. Samples from Cote dIvoire, which is known for its high-quality chocolate, were evaluated for comparison. Solid-phase microextraction headspace sampling/gas chromatog.-mass spectrometry was employed to evaluate the samples volatile compounds One hundred volatile compounds were identified within the samples. The results from the preference maps showed that the maximum preference was found for chocolate made of cocoa from Rondonia, Bahia, and Espirito Santo and Cote dIvoire and organic samples from Para. The ideal sample point was characterized by intense chocolate, floral, and woody notes and mild green and burned notes. The presence of furfural, 3-Me butanal, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, Me pyrazine, phenethyl acetate, 2-phenyl-5-methyl-2-hexenal, and tetra-Me pyrazine were shown to be important for consumer acceptance in the ideal product, whereas the presence of (Z)-2-heptenal and 2-pentyl furan may increase consumer rejection. 2,3-Me pyrazine, Me pyrazine, and 2,3-butanediol, which are important volatile compounds previously reported in the literature, were statistically tracked to both pos. and neg. sample attributes and must be better explored concerning consumers acceptance of chocolates.
Food Research International published new progress about Chocolate. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.