Evidence map›Paper›PMID 39431186›Full record

ArticleJournal of food science and technology2024

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.

Simon Perrez Akoa, Renaud Boulanger, Jude Manga Ndjaga, Pierre Effa Onomo, Marc Lebrun, Eliane Flore Eyenga, Gilles Morel, Raymond Ndip Nkongho, Pierre François Djocgoue

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Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Simon Perrez AkoaDepartment of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O.Box 63, Buea, Cameroon.ORCID 0000-0002-8934-3338
Renaud BoulangerCIRAD, UMR Qualisud, TA B 96/16, 75 Avenue Jean-François Breton, Montpellier cedex 5, 34398 France.
Jude Manga NdjagaBiotechnology Centre, University of Yaounde I, Etetak, P.O. Box 17673, Yaounde, Cameroon.
Pierre Effa OnomoBiotechnology Centre, University of Yaounde I, Etetak, P.O. Box 17673, Yaounde, Cameroon.ORCID 0000-0002-5076-1882
Marc LebrunCIRAD, UMR Qualisud, TA B 96/16, 75 Avenue Jean-François Breton, Montpellier cedex 5, 34398 France.
Eliane Flore EyengaLaboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), P.O.Box 2123, Yaounde, Cameroon.
Gilles MorelCIRAD, UMR Qualisud, TA B 96/16, 75 Avenue Jean-François Breton, Montpellier cedex 5, 34398 France.
Raymond Ndip NkonghoDepartment of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O.Box 63, Buea, Cameroon.
Pierre François DjocgoueBiotechnology Centre, University of Yaounde I, Etetak, P.O. Box 17673, Yaounde, Cameroon.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates.

Indexed as

Aroma volatilesChocolateGenotypeMarkersSensory profile

Identifiers

PMID39431186
PMCPMC11486886

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.