## 4 Discussion
### Paper Spray Mass Spectrometry Analysis  
In Sample 2, in which the toasted beans were matured in a French oak barrel, it was possible to detect the presence of hydroxy octadecenedioic fatty acid. This result was similar to that found by [PERSON] et al. [41], [PERSON] et al. [57], and [PERSON] et al. [4], who also identified these compounds in cocoa beans and chocolates. However, [PERSON] et al. [58] observed that the fatty acid profile varies according to the type of chocolate and the percentage of cocoa. According to [PERSON] and [PERSON] [59], fatty acids, in general, are components of great relevance for human health because they have various biological and structural activities. Thus, the presence of these in the chemical composition of chocolate becomes desirable.  
A disaccharide (glucose) was identified only in Sample 2, while hexitol was identified in Sample 1, where the cocoa beans were matured under oxygen-free conditions. [PERSON] et al. [42], when evaluating the chemical profile of cocoa beans of the Criollo variety, also detected disaccharide and hexitol compounds. These sugars are commonly found in chocolates, as they are added ingredients to obtain the sensorily desirable final product [60].  
Serotonin was identified in the two chocolate samples evaluated. [PERSON] et al. [61], when evaluating cocoa seeds, found this same compound. According to these authors, cocoa, as well as its products, have been arousing interest due to the potential beneficial effect on human health, among them, antidepressant effects due to high levels of serotonin. Therefore, this suggests that these chocolate samples have the potential effect of combating depression, regardless of the maturation conditions of the cocoa beans. According to [PERSON] and [PERSON] [62], the benefits of serotonin are not limited to the central nervous system, given that this compound acts on other tissues, such as the gastrointestinal and cardiovascular.  
The amino acid tryptophan was identified only in Sample 2, corroborating the works of [PERSON] et al. [4] and [PERSON] et al. [45], who also identified this compound in cocoa beans and their products. According to [PERSON] et al. [4], this amino acid is essential because it is the precursor of serotonin. However, its concentration in plasma is regulated through the balance of its intake in the diet and its removal from plasma for protein synthesis. [PERSON] et al. [63] point out that chocolate with 70% cocoa, when consumed in the diet correctly, is fundamental to improving the central nervous system and promoting feelings of pleasure and well-being.  
It was possible to detect some flavonoids derived from quercetin, procyanidins, and apigenin. [PERSON] et al. [64] highlight that the flavonoids present in cocoa have potential benefits for bone health and exert antioxidant and anti-inflammatory activities. [PERSON] et al. [65] reported that flavonoids and their subclasses are found in several fruits. However, they are predominantly found in cocoa and its products. Thus, it is possible to infer that most of the flavonoids were identified in the chocolates in which the toasted beans were matured in a French oak barrel, evidencing that this stage of maturation, as well as the analogous conditions of this container, was probably favorable for the synthesis of these compounds. [PERSON] and [PERSON] [66] also point out that it is common to find this chemical class in cocoa derivatives. Given the above, the similarity with the results obtained from this study is noticeable.