One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.

O chocolate pode ser definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite) em uma fase gordurosa contínua, que contribui para o aroma, o sabor e a cor, além de promover forma ao produto final. A reologia de chocolates é quantificada durante a produção usando-se dois parâmetros: tensão inicial (yield stress) e viscosidade aparente (plástica), em que, geralmente, se utiliza o modelo de Casson. O objetivo deste estudo foi avaliar reologicamente formulações de chocolates produzidos a partir de diferentes cultivares de cacau. As amostras de chocolate foram formuladas com 73,6% de cacau e foram realizadas as seguintes análises: determinação do teor de lipídeos; composição em triacilgliceróis; testes reológicos, e análise do tamanho máximo de partículas. O chocolate proveniente da cultivar PH16 apresentou menor conteúdo de gordura (36,53 g.100 g–1), maior tamanho de partículas (21 µm), maior valor de tensão inicial (20,91 Pa) e maior área de histerese, com mais ampla tixotropia quando comparada às amostras dos chocolates provenientes das cultivares SR162 e Convencional. Os resultados encontrados no estudo reológico mostraram a interferência do conteúdo de gordura e do tamanho de partículas na tensão inicial dos produtos.

Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) in a continuous fat phase, which contributes to the aroma, flavour and colour, besides giving form to the final product. The rheology of chocolates is measured during production using two parameters: the yield stress and the apparent viscosity (plastic), generally using the Casson model. The objective of this study was to rheologically evaluate chocolate formulations produced from different cocoa cultivars. The chocolate samples were formulated with 73.6% of cocoa, and analyzed for their lipid content, triacylglycerol profile, rheological tests and the maximum particle size. The chocolate obtained from the cultivar PH16 showed the lowest fat content (36.53 g.100 g–1), largest particle size (21 µm), highest yield stress (20.91 Pa), greater hysteresis area and more ample thixotropy, when compared to samples of chocolates from the cultivars SR162 and Conventional. The results of the rheological studies showed the interference of the fat content and particle size on the yield stress of the products.

O presente estudo avaliou a qualidade sensorial de chocolates obtidos de dois cultivares de cacau (PH16 e SR162) resistentes ao fungo Moniliophtora perniciosa, comparando com uma cultivar convencional que não é resistente à doença. A aceitabilidade dos chocolates foi avaliada, as cultivares promissores com atributos sensoriais e comerciais relevantes poderão ser indicadas aos produtores de cacau e processadores de chocolates. A terminologia descritiva e o perfil sensorial dos chocolates foram desenvolvidos com base na Análise Descritiva Quantitativa (ADQ). Dez provadores, selecionados de acordo com sua capacidade de discriminação e reprodutibilidade, definiram onze descritores sensoriais, seus respectivos materiais de referência e a ficha de avaliação. Os dados foram analisados por ANOVA, Análise de Componentes Principais (ACP) e teste de Tukey, para comparação de médias. Os resultados revelaram diferenças significativas entre os perfis sensoriais dos chocolates. Os chocolates oriundos da cultivar PH16 foram caracterizados pela cor marrom mais escura, sabor e aroma de chocolate mais intenso, sabor mais amargo e textura mais firme, que são importantes atributos sensoriais e comerciais. Os chocolates oriundos da cultivar SR162 foram caracterizados pela doçura mais intensa e maior derretimento, e os chocolates provenientes da cultivar convencional apresentaram características sensoriais intermediárias entre aquelas dos outros dois chocolates. Todas as amostras apresentaram elevada aceitação, mas os chocolates das cultivares PH16 e convencional obtiveram maiores índices de intenção de compra.

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.

A "vassoura bruxa" causada pelo fungo Moniliophthora perniciosa, é uma das doenças mais importantes do cacau na América Latina, provocando uma redução de cerca de 70% na produção das amêndoas na Bahia. Para tentar resolver o problema, muitos cultivares resistentes à enfermidade têm sido recomendados para os agricultores. Por outro lado, as características do chocolate são oriundas de várias substâncias, cuja formação depende da origem genética do fruto, do meio ambiente onde o cacau é cultivado e das operações de processamento. Assim, neste trabalho, objetivou-se determinar os compostos fenólicos monoméricos, metilxantinas e a atividade antioxidante em massa de cacau e chocolates provenientes de cultivares resistentes à "vassoura de bruxa" e não resistentes à doença. Os compostos fenólicos totais na massa de cacau não variou entre os cultivares com valores que variam entre 25,03mg g-1 a 23,95mg g-1. Chocolates feitos a partir de cultivares não resistentes à doença apresentaram maior teor de fenólicos totais (19,11mg g-1) que os cultivares resistentes, SR162 e PH16 com 16,08mg.g-1 e 15,46 mg.g-1, respectivamente. Os conteúdos de epicatequina foram superiores aos de catequina em todos os cultivares. Houve diferenças significativas entre as amostras de massa de cacau analisadas para a cafeína. Chocolates produzidos a partir do cultivar SR162 apresentaram maior quantidade de compostos fenólicos e metilxantinas. A amostra de chocolate com a atividade antioxidante mais elevada é a SR162, seguida dos cultivares não resistentes e PH16, mostrando uma relação entre a atividade antioxidante e o conteúdo de compostos fenólicos monoméricos.

The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in cocoa mass did not vary among cultivars with values ranging from 23.95mg g-1 to 25.03mg g-1. Chocolates made from non resistant cultivars showed higher total phenolic compounds (19.11mg g-1) than SR162 and PH16 with 16.08mg g-1 and 15.46mg g-1, respectively. Epicatechin had higher content than catechin and the levels of these two compounds were higher in SR162. There were significant differences among samples of cocoa mass analyzed for caffeine. Chocolate made from SR162 had the highest amount of monomeric compounds due to its high concentration of catechin and epicatechin. The chocolate sample with the highest antioxidant activity was the SR162, followed by non resistant blend and PH16, showing relationship between the antioxidant activity and monomeric phenolics content.