Assessing cocoa aroma quality by multiple analytical approaches

作者：Phuong Diem Tran^*; Van de Walle Davy; De Clercq Nathalie; De Winne Ann; Kadow Daniel; Lieberei Reinhard; Messens Kathy; Dung Nhan Tran; Dewettinck Koen; Van Durme Jim

来源：Food Research International, 2015, 77: 657-669.

DOI：10.1016/j.foodres.2015.09.019

• Aroma
• Fingerprinting
• Cocoa
• Fermentation
• Roasting
• Electronic nose

In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)) following high roasting processing (30 min at 150 degrees C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geographical origin. A clear separation of fine flavour cocoa (Criollo variety), well fermented/roasted cocoa and low quality cocoa could be made. Additionally, the clustering was confirmed by more conventional HS-SPME-GC-MS aroma analyses on the cocoa samples. Several markers for the bean origin/quality were identified. Roasting degrees were also calculated based on typical pyrazine ratios.

• 出版日期2015-11