{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T12:23:26Z","timestamp":1771590206359,"version":"3.50.1"},"reference-count":66,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,3,28]],"date-time":"2024-03-28T00:00:00Z","timestamp":1711584000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography\/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.<\/jats:p>","DOI":"10.3390\/foods13071031","type":"journal-article","created":{"date-parts":[[2024,3,28]],"date-time":"2024-03-28T12:09:40Z","timestamp":1711627780000},"page":"1031","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8253-242X","authenticated-orcid":false,"given":"Ana","family":"do Carmo Mazzinghy","sequence":"first","affiliation":[{"name":"Campus Sete Lagoas, Universidade Federal de S\u00e3o Jo\u00e3o del-Rei, Sete Lagoas 35701-970, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Viviane","family":"Silva","sequence":"additional","affiliation":[{"name":"Campus Sete Lagoas, Universidade Federal de S\u00e3o Jo\u00e3o del-Rei, Sete Lagoas 35701-970, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5449-0154","authenticated-orcid":false,"given":"Ana","family":"Ramos","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Carla","family":"de Oliveira","sequence":"additional","affiliation":[{"name":"Campus Sete Lagoas, Universidade Federal de S\u00e3o Jo\u00e3o del-Rei, Sete Lagoas 35701-970, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9583-091X","authenticated-orcid":false,"given":"Gabriel","family":"de Oliveira","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9448-9518","authenticated-orcid":false,"given":"Rodinei","family":"Augusti","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Raquel","family":"de Ara\u00fajo","sequence":"additional","affiliation":[{"name":"Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7483-0942","authenticated-orcid":false,"given":"J\u00falio","family":"Melo","sequence":"additional","affiliation":[{"name":"Campus Sete Lagoas, Universidade Federal de S\u00e3o Jo\u00e3o del-Rei, Sete Lagoas 35701-970, MG, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,28]]},"reference":[{"key":"ref_1","first-page":"89","article-title":"Consumos e Benef\u00edcios Do Cacau","volume":"21","author":"Santos","year":"2022","journal-title":"Rev. Biodiversidade"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1016\/j.foodchem.2016.05.072","article-title":"Influence of Fermentation Level and Geographical Origin on Cocoa Bean Oligopeptide Pattern","volume":"211","author":"Caligiani","year":"2016","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1590\/S1984-70332011000500011","article-title":"Cacao Breeding in Bahia, Brazil: Strategies and Results","volume":"11","author":"Lopes","year":"2011","journal-title":"Crop Breed. Appl. Biotechnol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e975986882","DOI":"10.33448\/rsd-v9i8.6882","article-title":"Chemical Profile and Bioprospecting of Cocoa Beans Analyzed by Paper Spray Mass Spectrometry","volume":"9","author":"Ramos","year":"2020","journal-title":"Res. Soc. Dev."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Soares, T.F., and Oliveira, M.B.P.P. (2022). Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects. Molecules, 27.","DOI":"10.3390\/molecules27051625"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1599","DOI":"10.3389\/fpls.2019.01599","article-title":"Metabolite Storage in Theobroma cacao L. Seed: Cyto-Histological and Phytochemical Analyses","volume":"10","author":"Cerri","year":"2019","journal-title":"Front. Plant Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"107428","DOI":"10.1016\/j.ecolecon.2022.107428","article-title":"Do Environmentally-Friendly Cocoa Farms Yield Social and Economic Co-Benefits?","volume":"197","author":"Tennhardt","year":"2022","journal-title":"Ecol. Econ."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"e52511326677","DOI":"10.33448\/rsd-v11i3.26677","article-title":"Avalia\u00e7\u00e3o Da Composi\u00e7\u00e3o Nutricional, Caracteriza\u00e7\u00e3o e Correla\u00e7\u00e3o Dos Par\u00e2metros de Qualidade Da Polpa Do Cacau","volume":"11","author":"Sarmento","year":"2022","journal-title":"Res. Soc. Dev."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"8658","DOI":"10.1021\/acs.jafc.0c02909","article-title":"Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation","volume":"68","author":"Febrianto","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"e01101119002","DOI":"10.33448\/rsd-v10i11.19002","article-title":"Cocoa Pulp (Theobroma cacao L.) as a Substrate in the Preparation of Potentially Probiotic","volume":"10","author":"Borges","year":"2021","journal-title":"Res. Soc. Dev."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e22912440782","DOI":"10.33448\/rsd-v12i4.40782","article-title":"Phenolic Compounds, Methylxanthines, and Preference Drivers of Dark Chocolate Made with Hybrid Cocoa Beans","volume":"12","author":"Martins","year":"2023","journal-title":"Res. Soc. Dev."},{"key":"ref_12","first-page":"1010","article-title":"Viabilidade de Sementes de Cacau e Limita\u00e7\u00f5es No Armazenamento","volume":"42","author":"Salles","year":"2019","journal-title":"Rev. Ci\u00eancias Agr\u00e1rias"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"130","DOI":"10.22161\/ijaers.6.6.13","article-title":"Pre Germinating Treatments on Germination of Cocoa Seeds","volume":"6","author":"Demuner","year":"2019","journal-title":"Int. J. Adv. Eng. Res. Sci."},{"key":"ref_14","unstructured":"Minist\u00e9rio da Agricultura, Pecu\u00e1ria e Abastecimento (2023, February 16). Ceplac\u2014Cultivares, Available online: https:\/\/www.gov.br\/agricultura\/pt-br\/assuntos\/ceplac\/publicacoes\/cultivares\/bannerclones-def2.pdf\/view."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"9651","DOI":"10.18697\/ajfand.68.13695","article-title":"Changes in Some Biochemical Qualities during Drying of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma cacao) Beans","volume":"15","author":"Afoakwa","year":"2015","journal-title":"African J. Food, Agric. Nutr. Dev."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.jbiosc.2022.05.007","article-title":"Investigation of the Effect of Processing on the Component Changes of Single-Origin Chocolate during the Bean-to-Bar Process","volume":"134","author":"Kitani","year":"2022","journal-title":"J. Biosci. Bioeng."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"870","DOI":"10.1111\/jtxs.12698","article-title":"Sensorial, Textural, and Nutritional Attributes of Coconut Sugar and Cocoa Solids Based \u201cBean-to-bar\u201d Dark Chocolate","volume":"53","author":"Beegum","year":"2022","journal-title":"J. Texture Stud."},{"key":"ref_18","unstructured":"Giller, M. (2017). Bean-to-Bar Chocolate: America\u2019s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors, Storey Publishing, LLC. [1st ed.]."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"781","DOI":"10.1007\/s00226-023-01474-6","article-title":"Maturation-Related Phenolic Compounds in Cacha\u00e7a Aged in Oak Barrels: Influence of Reuses","volume":"57","author":"Castro","year":"2023","journal-title":"Wood Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"111618","DOI":"10.1016\/j.foodres.2022.111618","article-title":"Chocolates with Brazilian Cocoa: Tracking Volatile Compounds According to Consumers\u2019 Preference","volume":"159","author":"Cemin","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Bickel Haase, T., Schweiggert-Weisz, U., Ortner, E., Zorn, H., and Naumann, S. (2021). Aroma Properties of Cocoa Fruit Pulp from Different Origins. Molecules, 26.","DOI":"10.3390\/molecules26247618"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1917","DOI":"10.1007\/s00217-019-03307-y","article-title":"Dynamics of Volatile Compounds and Flavor Precursors during Spontaneous Fermentation of Fine Flavor Trinitario Cocoa Beans","volume":"245","author":"Rottiers","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Mariano, A.P.X., Ramos, A.L.C.C., de Oliveira J\u00fanior, A.H., Garc\u00eda, Y.M., de Paula, A.C.C.F.F., Silva, M.R., Augusti, R., de Ara\u00fajo, R.L.B., and Melo, J.O.F. (2022). Optimization of Extraction Conditions and Characterization of Volatile Organic Compounds of Eugenia klotzschiana O. Berg Fruit Pulp. Molecules, 27.","DOI":"10.3390\/molecules27030935"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e69621","DOI":"10.1590\/1983-40632021v5169621","article-title":"Development of Color Guides to Evaluate the Maturity of Cacao Clones by Digital Image Processing","volume":"51","year":"2021","journal-title":"Pesqui. Agropecu\u00e1ria Trop."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"4042","DOI":"10.1007\/s13197-017-2871-6","article-title":"Optimization of Headspace Solid Phase Micro-Extraction of Volatile Compounds from Papaya Fruit Assisted by GC\u2013Olfactometry","volume":"54","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Montagna, M.T., Diella, G., Triggiano, F., Caponio, G.R., De Giglio, O., Caggiano, G., Di Ciaula, A., and Portincasa, P. (2019). Chocolate, \u201cFood of the Gods\u201d: History, Science, and Human Health. Int. J. Environ. Res. Public Health, 16.","DOI":"10.3390\/ijerph16244960"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"654","DOI":"10.1017\/S0007114518003689","article-title":"Effect of Cocoa on the Brain and Gut in Healthy Subjects: A Randomised Controlled Trial","volume":"121","author":"Fox","year":"2019","journal-title":"Br. J. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"112555","DOI":"10.1016\/j.foodres.2023.112555","article-title":"Omics Approaches to Understand Cocoa Processing and Chocolate Flavor Development: A Review","volume":"165","author":"Cala","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"2101","DOI":"10.1007\/s00217-019-03333-w","article-title":"Changes in the Composition and Content of Polyphenols in Chocolate Resulting from Pre-Treatment Method of Cocoa Beans and Technological Process","volume":"245","author":"Derewiaka","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"e318974008","DOI":"10.33448\/rsd-v9i7.4008","article-title":"Chemical Profile of Eugenia brasiliensis (Grumixama) Pulp by PS\/MS Paper Spray and SPME-GC\/MS Solid-Phase Microextraction","volume":"9","author":"Ramos","year":"2020","journal-title":"Res. Soc. Dev."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Correia, V.T.V., Silva, V.D.M., Mendon\u00e7a, H.O.P., Ramos, A.L.C.C., Silva, M.R., Augusti, R., de Paula, A.C.C.F.F., Ferreira, R.M.S.B., Melo, J.O.F., and Fante, C.A. (2023). Efficiency of Different Solvents in the Extraction of Bioactive Compounds from Plinia cauliflora and Syzygium cumini Fruits as Evaluated by Paper Spray Mass Spectrometry. Molecules, 28.","DOI":"10.3390\/molecules28052359"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"112514","DOI":"10.1016\/j.foodres.2023.112514","article-title":"Evaluation of the Total Phenolic Content, Antioxidative Capacity, and Chemical Fingerprint of Annona crassiflora Mart. Bioaccessible Molecules","volume":"165","author":"Ramos","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1740","DOI":"10.1007\/s13197-019-04207-5","article-title":"Effect of in Vitro Gastrointestinal Digestion on the Mineral Content, Phenolic Compounds, and Antioxidant Capacity of Commercial Pulps of Purple and White A\u00e7a\u00ed (Euterpe oleracea Mart.)","volume":"57","author":"Minighin","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Figueiredo, Y.G., Bueno, F.C., de Oliveira J\u00fanior, A.H., do Carmo Mazzinghy, A.C., Mendon\u00e7a, H.D.O.P., de Oliveira, A.F., de Melo, A.C., Reina, L.D.C.B., Augusti, R., and Melo, J.O.F. (2021). Profile of the Volatile Organic Compounds of Pink Pepper and Black Pepper. Sci. Electron. Arch., 14.","DOI":"10.36560\/141220211479"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"111687","DOI":"10.1016\/j.foodres.2022.111687","article-title":"Use of Pulp, Peel, and Seed of Annona crassiflora Mart. in Elaborating Extracts for Fingerprint Analysis Using Paper Spray Mass Spectrometry","volume":"160","author":"Ramos","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Garc\u00eda, Y.M., Ramos, A.L.C.C., de Oliveira J\u00fanior, A.H., de Paula, A.C.C.F.F., de Melo, A.C., Andrino, M.A., Silva, M.R., Augusti, R., de Ara\u00fajo, R.L.B., and de Lemos, E.E.P. (2021). Physicochemical Characterization and Paper Spray Mass Spectrometry Analysis of Myrciaria floribunda (H. West Ex Willd.) O. Berg Accessions. Molecules, 26.","DOI":"10.3390\/molecules26237206"},{"key":"ref_37","first-page":"129","article-title":"Determination of Chemical Profile of Eugenia dysenterica Ice Cream Using PS-MS AND HS-SPME\/GC-MS","volume":"44","author":"Silva","year":"2021","journal-title":"Quim. Nova"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"109101","DOI":"10.1016\/j.foodres.2020.109101","article-title":"Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins","volume":"132","author":"Marseglia","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"108943","DOI":"10.1016\/j.foodres.2019.108943","article-title":"Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate","volume":"130","author":"Tuenter","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_40","first-page":"103","article-title":"Avalia\u00e7\u00e3o do m\u00e9todo de extra\u00e7\u00e3o SPME-GC-MS para a an\u00e1lise de compostos org\u00e2nicos vol\u00e1teis em licor de cacau do Nari\u00f1o-Col\u00f4mbia","volume":"35","author":"Rojas","year":"2022","journal-title":"Rev. ION"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"134209","DOI":"10.1016\/j.foodchem.2022.134209","article-title":"Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations","volume":"402","author":"Plaza","year":"2023","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Lavorgna, M., Pacifico, S., Nugnes, R., Russo, C., Orlo, E., Piccolella, S., and Isidori, M. (2021). Theobroma cacao criollo var. Beans: Biological properties and chemical profile. Foods, 10.","DOI":"10.3390\/foods10030571"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1016\/j.foodres.2014.05.031","article-title":"Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC\u2013MSn","volume":"63","author":"Patras","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.chroma.2011.11.037","article-title":"Determination of serotonin and its precursors in chocolate samples by capillary liquid chromatography with mass spectrometry detection","volume":"1232","year":"2012","journal-title":"J. Chromatograp."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/j.foodchem.2015.02.144","article-title":"Ecdysteroids in Sida tuberculata R.E. Fries (Malvaceae): Chemical composition by LC-ESI-MS and selective anti-Candida krusei activity","volume":"182","author":"Camargo","year":"2015","journal-title":"Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"9621","DOI":"10.1021\/jf8014415","article-title":"Obtention and characterization of phenolic extracts from different cocoa sources","volume":"56","author":"Ortega","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"5693","DOI":"10.1021\/jf9014203","article-title":"Screening antioxidants using LC-MS: Case study with cocoa","volume":"57","author":"Calderon","year":"2009","journal-title":"J. Ag. Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1002\/jms.395","article-title":"Liquid chromatographic\/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao)","volume":"38","author":"Casals","year":"2003","journal-title":"J. Mass Spectrom."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1877","DOI":"10.1111\/ijfs.13161","article-title":"Application of the fast sensory method \u2018Rate-All-That-Apply\u2019 in chocolate Quality Control compared with DHS-GC-MS","volume":"51","author":"Waehrens","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"4466","DOI":"10.1007\/s13197-022-05526-w","article-title":"Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate","volume":"59","author":"Kouassi","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"474","DOI":"10.1016\/j.microc.2017.04.024","article-title":"From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain","volume":"133","author":"Ascrizzi","year":"2017","journal-title":"Microchem. J."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Chagas Junior GC, A., Ferreira, N.R., Andrade EH, D.A., Nascimento LD, D., Siqueira FC, D., and Lopes, A.S. (2021). Profile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725. Molecules, 26.","DOI":"10.3390\/molecules26020344"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.foodres.2010.10.028","article-title":"Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis","volume":"44","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"109594","DOI":"10.1016\/j.foodres.2020.109594","article-title":"Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America","volume":"136","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/j.foodres.2019.01.001","article-title":"Impacto da viragem, armazenamento da vagem e tempo de fermenta\u00e7\u00e3o na ecologia microbiana e na composi\u00e7\u00e3o vol\u00e1til dos gr\u00e3os de cacau","volume":"119","author":"Hamdouche","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_56","first-page":"599","article-title":"O processo de torrefa\u00e7\u00e3o e o local de cultivo influenciam a impress\u00e3o digital vol\u00e1til do cacau crioulo do Amazonas, Peru","volume":"11","year":"2020","journal-title":"Agric. Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"111629","DOI":"10.1016\/j.lwt.2021.111629","article-title":"Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)","volume":"147","year":"2021","journal-title":"LWT"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1590\/fst.43018","article-title":"Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars","volume":"40","author":"Melo","year":"2020","journal-title":"Food Sci. Tec."},{"key":"ref_59","unstructured":"Nagy, K., and Tiuca, I.D. (2017). Fatty Acids, IntechOpen."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Joki\u0107, S., Gagi\u0107, T., Knez, \u017d., \u0160ubari\u0107, D., and \u0160kerget, M. (2018). Separation of active compounds from food by-product (cocoa shell) using subcritical water extraction. Molecules, 23.","DOI":"10.3390\/molecules23061408"},{"key":"ref_61","first-page":"318","article-title":"System level analysis of cacao seed ripening reveals a sequential interplay of primary and secondary metabolism leading to polyphenol accumulation and preparation of stress resistance","volume":"87","author":"Wang","year":"2016","journal-title":"TPJ."},{"key":"ref_62","first-page":"39","article-title":"Nutrientes e depress\u00e3o","volume":"8","author":"Sezini","year":"2014","journal-title":"Vita Sanitas"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"e3122419","DOI":"10.47820\/recima21.v3i12.2419","article-title":"Chocolate e emo\u00e7\u00f5es: A rela\u00e7\u00e3o entre o consumo de chocolate teor 70% cacau e ansiedade","volume":"3","author":"Ferreira","year":"2022","journal-title":"RECIMA"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.nut.2019.02.011","article-title":"Chocolate and chocolate constituents influence bone health and osteoporosis risk","volume":"65","author":"Seem","year":"2019","journal-title":"Nutrition"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.nutres.2018.10.006","article-title":"Estimation of daily intake of flavonoids and major food sources in middle-aged Australian men and women","volume":"61","author":"Murphy","year":"2019","journal-title":"Nutr. Res."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"103095","DOI":"10.1016\/j.ifset.2022.103095","article-title":"Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.)","volume":"80","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/7\/1031\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T14:19:54Z","timestamp":1760105994000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/13\/7\/1031"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3,28]]},"references-count":66,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2024,4]]}},"alternative-id":["foods13071031"],"URL":"https:\/\/doi.org\/10.3390\/foods13071031","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,3,28]]}}}