Publications by authors named "Gabriel Barbosa de Oliveira"
Article Synopsis
- Cocoa beans can produce artisanal chocolate, which is popular among consumers for its higher quality and taste.
- This study investigated how different maturation conditions (no-oxygen environment vs. oak barrel aging) affect the chemical makeup of 80% chocolate samples.
- A total of 35 volatile and 37 non-volatile compounds were identified through advanced analytical methods, showing that maturation significantly influences the chocolate's sensory qualities and bioactive compounds; a sensory evaluation of the chocolates is recommended next.
