{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T20:18:46Z","timestamp":1771273126863,"version":"3.50.1"},"reference-count":57,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2021,6,22]],"date-time":"2021-06-22T00:00:00Z","timestamp":1624320000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100015749","name":"Instituto Tecnol\u00f3gico Vale","doi-asserted-by":"publisher","award":["Projeto Cacau P2"],"award-info":[{"award-number":["Projeto Cacau P2"]}],"id":[{"id":"10.13039\/100015749","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["Finance Code 001"],"award-info":[{"award-number":["Finance Code 001"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Par\u00e1 state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p \u2264 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.<\/jats:p>","DOI":"10.3390\/molecules26133759","type":"journal-article","created":{"date-parts":[[2021,6,22]],"date-time":"2021-06-22T22:10:59Z","timestamp":1624399859000},"page":"3759","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?"],"prefix":"10.3390","volume":"26","author":[{"given":"Daniela Pinheiro","family":"Gaspar","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"},{"name":"Centro Universit\u00e1rio do Estado do Par\u00e1 (CESUPA), Centro de Ci\u00eancias Biol\u00f3gicas e da Sa\u00fade, Curso de Nutri\u00e7\u00e3o, Campus Nazar\u00e9, Belem 66035-135, Par\u00e1, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0241-6662","authenticated-orcid":false,"given":"Gilson Celso Albuquerque","family":"Chagas Junior","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0640-7496","authenticated-orcid":false,"given":"Eloisa Helena","family":"de Aguiar Andrade","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Adolpho Ducke, Coordena\u00e7\u00e3o de Bot\u00e2nica, Museu Paraense Em\u00edlio Goeldi, Av. Perimetral, 1900, Terra Firme, Belem 66077-830, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1370-4472","authenticated-orcid":false,"given":"Lidiane Diniz do","family":"Nascimento","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Adolpho Ducke, Coordena\u00e7\u00e3o de Bot\u00e2nica, Museu Paraense Em\u00edlio Goeldi, Av. Perimetral, 1900, Terra Firme, Belem 66077-830, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"},{"name":"Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6821-6199","authenticated-orcid":false,"given":"Nelson Rosa","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"},{"name":"Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1911-4502","authenticated-orcid":false,"given":"Luiza Helena da Silva","family":"Martins","sequence":"additional","affiliation":[{"name":"Instituto da Sa\u00fade e Produ\u00e7\u00e3o Animal (ISPA), Universidade Federal Rural da Amaz\u00f4nia (UFRA), Av. Perimetral, 2501, Campus Bel\u00e9m, Terra Firme, Belem 66077-830, Para, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-5859","authenticated-orcid":false,"given":"Alessandra Santos","family":"Lopes","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de Processos Biotecnol\u00f3gicos (LABIOTEC), Programa de P\u00f3s-gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"},{"name":"Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Campus Guam\u00e1, Belem 66075-110, Para, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2021,6,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1111\/1541-4337.12264","article-title":"Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans","volume":"16","author":"Ozturk","year":"2017","journal-title":"Compr. 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