Banca de QUALIFICAÇÃO: FERNANDA ANTONIA DE SOUZA OLIVEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : FERNANDA ANTONIA DE SOUZA OLIVEIRA
DATA : 23/11/2020
HORA: 09:00
LOCAL: Faculdade de Farmácia
TÍTULO:

Analysis of volatile compounds from cocoa nibs grown in southern Bahia

PALAVRAS-CHAVES:

Cocoa, volatile compounds, quality

PÁGINAS: 28
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

The volatile aromatic compounds are the main factors that contribute to the acceptability of cocoa products. Factors such as geographic origin, climate, soil and post-harvest conditions, directly affect the quality of the final product. The aim of this study was to analyze the volatile compounds present in cocoa specimens in the south of Bahia, in addition to establishing standard relationships between their harvest period (main and early season) and the location of origin. The roasted cocoa nibs were weighed, crushed, and exposed to the Headspace using the Solid Phase Microextraction (SPME) technique. The analysis of volatile compounds was performed using a chromatograph coupled to the mass spectrometer and the flame ionizer, to identify and semi-quantify the volatiles. The study showed the presence of more than 50 different chemicals. Volatile compounds such as tetramethylpyrazine, acetic acid and phenyltyl alcohol were found in all samples tested. Pyrazines, acids and esters represent most of the active aromatic compounds identified in all samples. The multivariate statistical analysis of the results was performed with the PCA biplot and the hierarchical cluster analysis, showing the grouping of the samples based on the different locations and harvest period.

MEMBROS DA BANCA:
Interno - 225.961.678-08 - ALINE CAMARÃO TELLES BIASOTO - EMBRAPA
Externo à Instituição - ADRIANA CRISTINA REIS FERREIRA - UESC