TY - JOUR
T1 - Cacao quality
T2 - Highlighting selected attributes
AU - Loureiro, Guilherme A H A
AU - Araujo, Quintino R.
AU - Sodré, George A.
AU - Valle, Raúl R.
AU - Souza, José O.
AU - Ramos, Edson M L S
AU - Comerford, Nicholas B.
AU - Grierson, Pauline F.
PY - 2017/7/4
Y1 - 2017/7/4
N2 - World demand for cacao and the requirements for quality beans have increased every year. Research studies have developed standards for aspects of cacao quality that meet industrial criteria as well as international import and export legislation that is aimed at food security. This review focused on selected attributes of cacao bean quality. These attributes include the amount of acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines. Other attributes are bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements. Microbiological and organoleptic attributes are also of interest. Future research on cacao quality should focus on bean sampling, geographical location of plantations, genetic diversity of the cacao material, and standardized analytical methods for determination of organic and mineral substances.
AB - World demand for cacao and the requirements for quality beans have increased every year. Research studies have developed standards for aspects of cacao quality that meet industrial criteria as well as international import and export legislation that is aimed at food security. This review focused on selected attributes of cacao bean quality. These attributes include the amount of acids, simple carbohydrates, proteins, amino acids, lipids, phenolic substances, and methylxanthines. Other attributes are bean moisture content, quantity of mineral nutrients, and presence of potentially toxic elements. Microbiological and organoleptic attributes are also of interest. Future research on cacao quality should focus on bean sampling, geographical location of plantations, genetic diversity of the cacao material, and standardized analytical methods for determination of organic and mineral substances.
KW - Mycotoxins
KW - polyphenols
KW - potentially toxic elements
KW - standard cacao
KW - Theobroma cacaoL
UR - http://www.scopus.com/inward/record.url?scp=84995608064&partnerID=8YFLogxK
U2 - 10.1080/87559129.2016.1175011
DO - 10.1080/87559129.2016.1175011
M3 - Review article
AN - SCOPUS:84995608064
SN - 8755-9129
VL - 33
SP - 382
EP - 405
JO - Food Reviews International
JF - Food Reviews International
IS - 4
ER -
