The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil, D-limonene, to cocoa butter (CB) has been shown to have an influence on its crystallization behavior. The objective of this study was to evaluate the influence of adding D-limonene at concentrations of 1.5 and 5% w/w on the polymorphic transitions in Brazilian CB and in a commercial cocoa butter equivalent (CBE). X-ray diffraction (XRD) was used to identify the polymorphic forms in the samples over 27 days of storage at 25°C. The results showed that D-limonene addition was able to accelerate the polymorphic transition in CB and CBE. The addition of 5% w/w Dlimonene to Brazilian CB accelerated the complete transition from bV to the more stable bVI polymorphic form in only 11 days. Under the same conditions, pure CB remained in bV form and the transition was not completed in CBE samples. The polymorphic transition of CBE samples appeared to be governed by the characteristics of the triacylglycerol (TAG) profile and only intensified with Dlimonene incorporation.Practical applications : D-Limonene is an essential oil that has been used industrially to give orange flavor in chocolate products. Our results showed that D-limonene addition to CB and CBE accelerates the polymorphic transition from polymorphic form V to VI in a short period. As the polymorphic form VI is more stable than form V, the addition of D-limonene to chocolates and the like allows them to keep their melting properties and sensorial quality for long storage periods.

Cocoa butter (CB) is the most important ingredient in chocolate and represents the biggest share in the continuous phase of this product. The accurate composition of CB depends, among other factors, on the genetic characteristics of the cocoa tree, its agricultural handling and the farming region's climate. The influences of the cocoa‐producing region in Brazil and the agricultural cultivation method on the composition and crystallization properties of CB are presented in this article. Raw CB was extracted from fruits cultivated in six main Brazilian states using two agricultural methods, organic and conventional. The samples were evaluated according to fatty acids, triacylglycerol composition, solid fat content, consistency, melting behavior and isothermal crystallization. The wide range of cocoa‐producing regions in Brazil causes the distinct characteristics of the chemical composition and crystallization behavior of the CB, attributes that affect the quality of products using this raw material. Differences in consistency, hardness and crystallization parameters, among others, were observed. The results showed the great potential of using Brazilian CB with similar features to those of African and Asian origin, considered more appropriate for use in chocolates. However, no clear tendency concerning the agricultural method was found.

xvi o tempo total de processo, mantém as características de qualidade do mel em níveis aceitáveis, podendo ser empregado para otimização, rapidez de fluxo, eficiência da descristalização e aumento da produtividade nas indústrias.

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ResumoO objetivo deste projeto foi caracterizar e avaliar amêndoas e nibs de cacau obtidos de quatro produtores da região Sul da Bahia que utilizam a prática do manejo orgânico nas lavouras. Palavras-chave:Cacau, orgânico, Bahia.